Name: Easy Banana Nut Pumpkin Cake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 5
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup bananas; ½ cup pumpkin puree; ½ cup walnuts; ½ cup brown sugar; ½ cup granulated sugar; 4 oz unsalted butter; 2 large eggs; 1 tsp salt; 1 tsp vanilla extract; 1 tsp baking soda; ½ tsp ground cinnamon; ½ tsp baking powder; ¼ tsp ground nutmeg; cooking spray; ½ cup powdered sugar; 1 tbsp water

Photos of Easy Banana Nut Pumpkin Cake Recipe

This easy banana nut pumpkin cake is delicious. It is very moist. I had leftover pumpkin pie filling (easy Libby’s) and ran out of the pie crust. I didn’t want to make any more crust or go the store for ready-made pie crust, so I combined banana bread mix with a can of pumpkin to make a delicious dessert. Great for the holidays!

How To Make Easy Banana Nut Pumpkin Cake

A low fat cake recipe that’s a perfect cure for your sweet cravings.

Prep: 20 mins

Cool down and Firm up: 45 mins

Cook: 1 hr

Total: 2 hrs 5 mins

Serves:

Ingredients

2 cups all-purpose flour, plus more dusting
1 cup bananas, (roughly 3 to 4 pieces), best if overripe, mashed
½ cup pumpkin puree
½ cup walnuts, or pecans, roasted, coarsely chopped, divided
½ cup brown sugar
½ cup granulated sugar
4 oz unsalted butter, room temperature
2 large eggs
1 tsp salt
1 tsp vanilla extract
1 tsp baking soda
½ tsp ground cinnamon
½ tsp baking powder
¼ tsp ground nutmeg
cooking spray

For Glaze:

½ cup powdered sugar
1 tbsp water, plus more as needed

Instructions

Preheat the oven to 350 degrees F. Grease either a loaf tin or cake tin of your choice with cooking spray and dust with flour. Tap to remove any excess.
In a bowl, sift and mix together the flour, salt, baking soda, cinnamon, baking powder, and nutmeg. Set aside.
In a mixing bowl attached to a hand beater, add both sugars and butter. Cream for roughly 5 to 8 minutes until pale and light.
Add the bananas, pumpkin puree, eggs, and vanilla extract then continue creaming.
Fold the sifted flour mixture into your wet mixture until evenly incorporated.
Lastly, set aside 2 tablespoons of your nuts and fold in the rest.
Pour the cake mixture into your greased and dusted baking tin, then sprinkle the remaining nuts on top.
Bake for roughly 1 hour until a cake tester comes out clean.
Prepare the glaze while waiting by mixing the sugar and water together until fully dissolved. Adjust with more water as necessary and set aside.
Once baked, allow the cake to cool down completely for roughly 30 minutes while still in the baking tin.
Release from the baking tin, and drizzle the glaze over and around the cake. Allow this to firm up for 10 to 15 minutes.
Portion accordingly and enjoy your banana nut pumpkin cake!

Nutrition

Sugar: 58g
:
Calcium: 87mg
Calories: 692kcal
Carbohydrates: 103g
Cholesterol: 114mg
Fat: 28g
Fiber: 4g
Iron: 4mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 7g
Potassium: 325mg
Protein: 10g
Saturated Fat: 13g
Sodium: 763mg
Trans Fat: 1g
Vitamin A: 4497IU
Vitamin C: 4mg

Nutrition Disclaimer

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