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
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
Want to share your experience making this Easy Banana Nut Pumpkin Cake Recipe? Join the discussion in the Baking and Desserts forum and let us know how it turned out!
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