Banana Pumpkin Bundt Cake Recipes
BANANA-PUMPKIN BUNDT® CAKE
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
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
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
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.
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
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