Banana-Pumpkin Bundt Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Banana-Pumpkin Bundt Cake Recipe). 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.

Brief

Prep 15 mins

Cook: 50 mins

Additional: 10 mins

Total: 1hr15 mins

Servings: 10

Yield: 1 fluted tube cake

Banana-Pumpkin Bundt Cake Recipe

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

Fruits and Vegetables

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).

Step 2

Whisk flour cinnamon baking powder baking soda ginger salt nutmeg cloves and allspice together in a medium bowl.

Step 3

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.

Step 4

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.

Nutritional Information

Banana-Pumpkin Bundt Cake Recipe

Servings Per Recipe:10

Calories: 364.5

% Daily Value *

Protein: 10.4g 21%

Carbohydrates: 56.8g 18%

Dietary Fiber: 6.9g 28%

Sugars: 15g

Fat: 13.3g 21%

Saturated Fat: 4.1g 21%

Cholesterol: 53.6mg 18%

Vitamin A Iu: 3905.2IU 78%

Niacin Equivalents: 4.7mg 37%

Vitamin B6: 0.3mg 19%

Vitamin C: 3.7mg 6%

Folate: 39.5mcg 10%

Calcium: 96.1mg 10%

Iron: 2.9mg 16%

Magnesium: 81.9mg 29%

Potassium: 430mg 12%

Sodium: 476.1mg 19%

Thiamin: 0.2mg 22%

Calories From Fat: 120.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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