Desserts

Irresistible Banana-Pumpkin Bundt Delight

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.

Recipe Details

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

Ingredients

  • 3cupswhole wheat flour

  • 2teaspoonsground cinnamon

  • 1 ½teaspoonsbaking powder

  • 1 ½teaspoonsbaking soda

  • 1teaspoonground ginger

  • ½teaspoonsalt

  • ½teaspoonground nutmeg

  • ¼teaspoonground cloves

  • ¼teaspoonground allspice

  • 1 ¼cupsmashed overripe bananas

  • 1cuppumpkin puree

  • 1cupwhole-milk plain Greek yogurt

  • ½cuppure maple syrup

  • 3eggs, at room temperature

  • 1 ½teaspoonsvanilla extract

  • ¾cupdark chocolate chips

  • ¾cupchopped walnuts

Cooking Directions

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

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

  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.

  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.

Tips

Do not use pumpkin pie filling.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe10
Calories365
% Daily Value *
Total Fat
13g 		17%
Saturated Fat
4g 		21%
Cholesterol
54mg 		18%
Sodium
476mg 		21%
Total Carbohydrate
57g 		21%
Dietary Fiber
7g 		25%
Total Sugars
15g
Protein
10g
Vitamin C
4mg 		19%
Calcium
96mg 		7%
Iron
3mg 		16%
Potassium
430mg 		9%

* 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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