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.
- 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!
- 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
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