Banana Pumpkin Bundt Cake: A Delicious Fall Treat

Name: Banana Pumpkin Bundt Cake: A Delicious Fall Treat
Total time: 1 hr 15 mins
Ingredients: 3 cups whole wheat flour; 2 teaspoons ground cinnamon; 1.5 teaspoons baking powder; 1.5 teaspoons baking soda; 1 teaspoon ground ginger; 0.5 teaspoon salt; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground cloves; 0.25 teaspoon ground allspice; 1.25 cups mashed overripe bananas; 1 cup pumpkin puree; 1 cup whole-milk plain Greek yogurt; 3 eggs, at room temperature; 0.5 cup pure maple syrup; 1.5 teaspoons vanilla extract; 0.75 cup dark chocolate chips; 0.75 cup chopped walnuts

This banana pumpkin Bundt cake recipe was created to use up leftover pumpkin puree and ripe bananas. It's a healthier cake option that isn't too sweet but is still full of flavor. For best results, use very ripe bananas. If you want a sweeter cake, add a glaze. Feel free to adjust the nuts, chocolate, and spices to your liking.

Total time1 hr 15 mins
Prep time15 mins
Cook time50 mins
Yield1 (10-inch) fluted tube cake, 10

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Servings

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan well.
In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, cloves, and allspice.
In a large bowl, whisk bananas, pumpkin, yogurt, eggs, maple syrup, and vanilla extract until combined. Gradually add the flour mixture, mixing briefly after each addition. Fold in chocolate chips and walnuts. Pour batter into the prepared pan.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake gently to loosen the cake. Invert the cake onto a wire rack and let cool completely.

Nutrition

Calories: 365 kcal
Fat Content: 13 g
Fiber Content: 7 g
Sugar Content: 15 g
Sodium Content: 476 mg
Protein Content: 10 g
Cholesterol Content: 54 mg
Carbohydrate Content: 57 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g