Easy pumpkin Banana Cake recipe

Fall is here, and nothing says autumn like the warm flavors of pumpkin and banana coming together in a delightful cake! This Pumpkin Banana Cake is a moist, flavorful treat that’s perfect for any occasion, from cozy afternoons to holiday gatherings. With just the right balance of sweetness and spice, it’s sure to become a favorite. Let’s dive in!

Ingredients:

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup pumpkin puree
• ¾ cup sugar (brown or granulated)
• ½ cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves (optional for extra warmth)
• ¼ tsp salt

Optional Add-ins:

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips or dried cranberries

Instructions:

1. Preheat your oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Mix the wet ingredients: In a large mixing bowl, whisk together the mashed bananas, pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth.
3. Combine the dry ingredients: In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
4. Bring it all together: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in a denser cake.
5. Add your extras: If you want, fold in any optional add-ins like nuts, chocolate chips, or dried fruit to give the cake an extra burst of flavor and texture.
6. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Allow the cake to cool completely before cutting it into squares. You can serve it plain or top it with your favorite cream cheese frosting for an added indulgence!

Cream Cheese Frosting (optional):

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract

Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well-combined. Spread the frosting over the cooled cake for a luscious finish.

Enjoy!

Whether you enjoy it plain with a cup of coffee or as a decadent dessert topped with frosting, this Pumpkin Banana Cake is bound to be a hit. The combination of banana’s natural sweetness and pumpkin’s earthy richness creates a perfect balance that’s hard to resist.

FAQ: Pumpkin Banana Cake

1. Can I use fresh pumpkin instead of canned?
Yes! If you prefer fresh pumpkin, make sure to cook and puree it first. Just ensure it’s smooth and has a similar consistency to canned pumpkin.

2. What can I substitute for eggs?
For a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).

3. How can I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage; wrap it tightly in plastic wrap and foil.

4. What are some good add-ins for this cake?
Feel free to get creative! Chopped nuts (like walnuts or pecans), chocolate chips, dried cranberries, or shredded coconut all make excellent additions.

5. Can I make this cake gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for the best texture.

6. How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time.

7. Is the cream cheese frosting necessary?
The cream cheese frosting adds a delicious touch, but the cake is delightful on its own! Feel free to enjoy it plain or dust it with powdered sugar.

8. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving for the best texture.