Banana-Pumpkin Bundt® Cake

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.

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

Ingredients

• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 ½ teaspoons vanilla extract
• 1 teaspoon ground ginger
• ¾ cup chopped walnuts
• ¼ teaspoon ground allspice
• 1 ½ teaspoons baking powder
• ¼ teaspoon ground cloves
• 1 ½ teaspoons baking soda
• 3 cups whole wheat flour
• 1 cup pumpkin puree
• ½ cup pure maple syrup
• ¾ cup dark chocolate chips
• 1 ¼ cups mashed overripe bananas
• 3 eggs, at room temperature
• 1 cup whole-milk plain Greek yogurt

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.