Banana-Pumpkin Bundt Cake

Fresh banana joins Greek yogurt, pumpkin puree, dark chocolate, and walnuts for flavor and texture in this easy Bundt cake.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 365 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3 cups whole wheat flour
• 1 cup pumpkin puree
• 3 eggs, at room temperature
• 1 cup whole-milk plain Greek yogurt
• 0.75 cup chopped walnuts
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1.5 teaspoons baking soda
• 1.5 teaspoons baking powder
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground allspice
• 0.5 cup pure maple syrup
• 1.25 cups mashed overripe bananas
• 0.75 cup dark chocolate chips

Recipe Instructions

Step 1

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

Step 2

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 3

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.

Step 4

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