Best 2 Pumpkin Banana Cake Recipes

Pumpkin banana cake is a moist and flavorful dessert that is perfect for any occasion. With its unique combination of spices, pumpkin puree, and ripe bananas, this cake is sure to be a hit with family and friends. Whether you are looking for a sweet treat to enjoy with a cup of coffee or a special dessert to serve at your next party, pumpkin banana cake is the perfect choice. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a staple in your baking repertoire.

Let's cook with our recipes!

BANANA-PUMPKIN BUNDT® CAKE

Banana-Pumpkin Bundt® Cake image

I came up with this cake as a way to use up some extra pumpkin puree and a few really ripe bananas. It's a better-for-you cake that isn't overly sweet, but still chock-full of flavor. Make sure to use really, really overripe bananas for the best results. If you're looking for additional sweetness, feel free to add some kind of glaze to the top of the cake as well. Adjust the add-ins (i.e. the nuts and chocolate) and spices to suit your tastes.

Provided by Kim

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 10

Number Of Ingredients 17

Ingredients

3 cups whole wheat flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 ¼ cups mashed overripe bananas
1 cup pumpkin puree
1 cup whole-milk plain Greek yogurt
½ cup pure maple syrup
3 eggs, at room temperature
1 ½ teaspoons vanilla extract
¾ cup dark chocolate chips
¾ cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
Whisk flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, cloves, and allspice together in a medium bowl.
Whisk bananas, pumpkin, yogurt, maple syrup, eggs, and vanilla extract together in a large bowl until thoroughly combined and no lumps remain. Pour in half of the dry ingredients and mix until just combined. Add in remaining dry ingredients and mix until just combined. Fold in chocolate chips and walnuts. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick or bamboo skewer inserted into the center of the cake comes out clean, 50 to 55 minutes. Allow cake to cool in the pan for 10 to 15 minutes. Gently run a knife around the edges of the cake to loosen. Invert onto a wire rack and allow to cool completely.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 56.8 g, Cholesterol 53.6 mg, Fat 13.3 g, Fiber 6.9 g, Protein 10.4 g, SaturatedFat 4.1 g, Sodium 476.1 mg, Sugar 15 g

PUMPKIN BANANA CAKE

Pumpkin Banana Cake image

Make and share this Pumpkin Banana Cake recipe from Food.com.

Provided by Derf2440

Categories Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup butter or 1/2 cup margarine
1 cup brown sugar
2 eggs
1 cup canned pumpkin
1 cup banana, mashed
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 cup toasted pine nuts, divided
5 tablespoons brown sugar
2 tablespoons butter or 2 tablespoons margarine
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon ginger
2 tablespoons cream or 2 tablespoons milk
1 -2 tablespoon crushed toasted pine nuts

Steps:

Cream butter and sugar in mixing bowl.
Beat in eggs one at a time until smooth.
Stir in pumpkin and banana.
In a second bowl, combine remaining ingredients, reserving 1/2 cup toated pine nuts.
Stir to mix, add to wet ingredients, mix together only until moistened.
Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.
Pour batter into tube pan.
Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.
Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.
Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.
Bring to boil and simmer for 3 minutes.
Spoon over warm cake, sprinkle with crushed pine nuts.

Tips:

Ensure your pumpkin puree is smooth and free of lumps. If you're using canned puree, give it a good stir before measuring it out.
Use an electric mixer to cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a tender, moist cake.
Don't overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.

Conclusion:

Pumpkin banana cake is a delicious and moist cake that is perfect for fall. It's easy to make and can be enjoyed by people of all ages. Whether you're looking for a simple snack or a special dessert, pumpkin banana cake is sure to please.

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