How to Make Banana-Pumpkin Bundt Cake - A Step-by-Step Guide

If you're looking for a delicious and unique dessert to enjoy this fall season, look no further than this Banana-Pumpkin Bundt Cake recipe. Combining the flavors of ripe bananas and savory pumpkin, this cake is a perfect blend of sweet and earthy goodness that will leave your taste buds wanting more. The moist and fluffy texture of the cake paired with a hint of warm spices makes it the ideal treat for any occasion. Whether you're hosting a holiday gathering or simply craving a homemade baked...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 10
  • Yield: 1 fluted tube cake

  • 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

    365 cal.

    • Total Fat: 13g
    • Saturated Fat: 4g
    • Cholesterol: 54mg
    • Sodium: 476mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 7g
    • Total Sugars: 15g
    • Protein: 10g
    • Vitamin C: 4mg
    • Calcium: 96mg
    • Iron: 3mg
    • Potassium: 430mg