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Banana Pumpkin Bundt Cake

Banana Pumpkin Bundt Cake

Enjoy a slice of fall with this Moist Banana-Pumpkin Bundt Cake! Bursting with sweet bananas and pumpkin goodness, it’s perfect for any gathering or cozy afternoon.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup vegetable oil

 

Optional Add-ins:

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips
  • 1/2 cup dried cranberries or raisins

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan well.
  • Mix Wet Ingredients: In a large bowl, mash the bananas and mix in pumpkin puree, sugar, eggs, and vegetable oil until smooth.
  • Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, and nutmeg.
  • Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing!
  • Bake: Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  • Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

  • Use ripe bananas for extra moisture.
  • Don’t forget to check for doneness as oven temperatures may vary.
  • Store leftovers in an airtight container to keep it fresh!
  • Author: Mel Walker
  • Cook Time: 1 hour