Banana Pumpkin Bundt Cake Food

PUMPKIN BANANA CAKE

Steps:

• Cream butter and sugar in mixing bowl.
• Beat in eggs one at a time until smooth.
• Stir in pumpkin and banana.
• In a second bowl, combine remaining ingredients, reserving 1/2 cup toated pine nuts.
• Stir to mix, add to wet ingredients, mix together only until moistened.
• Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.
• Pour batter into tube pan.
• Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.
• Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.
• Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.
• Bring to boil and simmer for 3 minutes.
• Spoon over warm cake, sprinkle with crushed pine nuts.

BANANA-PUMPKIN BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
• Whisk flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, cloves, and allspice together in a medium bowl.
• 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.
• 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.

BANANA BUNDT CAKE

Steps:

• Preheat oven to 350 F. Grease and flour a 10-inch bundt pan. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
• Add the bananas and beat just until incorporated. Combine flour, baking powder, baking soda and salt. Add this dry mixture to the batter in the bowl, alternately with the sour cream. Beat just until the ingredients are incorporated. Mix in the walnuts and chocolate chips.
• Pour the batter in the greased bundt pan and bake at 350 F for 50-55 minutes.

SOUR CREAM PUMPKIN BUNDT CAKE

Steps:

• PREHEAT oven to 350°F.
• Grease and flour 12-cup bundt pan.
• FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl.
• Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
• FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl.
• Beat granulated sugar and butter in large mixer bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add pumpkin, sour cream and vanilla extract; mix well.
• Gradually beat in flour mixture.
• TO ASSEMBLE: SPOON half of batter into prepared pan.
• Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
• Top with remaining batter.
• Make sure batter layer touches edges of pan.
• BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
• Cool for 30 minutes in pan on wire rack.
• Invert onto wire rack to cool completely.
• Drizzle with Glaze and sprinkle with nuts.
• FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

PUMPKIN BANANA CAKE BARS

Steps:

• Preheat oven to 350F.
• In a large bowl, mash the bananas.
• Add the pumpkin puree, eggs, coconut sugar, agave nectar, and vanilla to the bowl and whisk to combine.
• Add the almond flour, arrowroot four, baking powder, pumpkin pie spice, cinnamon, ginger, and salt to the bowl.
• Whisk until combined.
• Line a 9×9 square pan with parchment paper.
• Pour the batter into the pan and spread into the corners and edges in an even layer.
• Bake for 30 minutes.
• Allow the bars to cool for 10 minutes before removing from the pan and slicing them into 16 bars.
• If topping with a dollop of whipped cream or cream cheese frosting, allow the bars to cool completely. If you add a topping before they are completely cooled, the whipped cream will melt.
• Sprinkle with some additional pumpkin pie spice or cinnamon and enjoy!

OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)

Steps:

• Mix all ingredients, pour into greased pan.
• Bake at 350°F for 50 minutes.
• Glaze or frost as desired.

BANANA BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan or spray the pan with nonstick cooking spray with flour.
• Whisk together flour, salt, and baking soda in a medium bowl.
• Mash your bananas with a fork.
• With an electric mixer, cream butter and both sugars until light and fluffy. Stir in mashed bananas and vanilla. Add eggs, one at a time, beating well after each addition.
• Mix in the sour cream and the flour mixture. Beat the mixture until it just comes together.
• Pour batter into prepared pan. Bake for about 50-60 minutes or until a toothpick comes out clean.
• Once done, cool cake in pan for 20 minutes, then turn out onto serving platter. Cool compltely before frosting.
• Make the frosting: Mix butter and cream cheese. Mix in powdered sugar, salt and vanilla. Spread over cake. Optional: top with chopped pecans or walnuts.
• Store cake loosely covered in the refrigerator. It tastes best at room temperature. Will keep for up to 3 days.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

BANANA PUMPKIN CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350.
• In a large bowl, mix the flour, cinnamon, baking soda, baking powder and salt.
• In a separate medium bowl, mash the bananas with a fork. Add the eggs and whisk together. Then add pumpkin puree, honey, milk, butter and vanilla and stir well to combine.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.
• Pour the batter into a well-greased 9-inch springform pan.
• Bake at 350 for 40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the outer ring of the springform pan and let the cake cool before slicing and serving.

CHOCOLATE MARBLE BANANA BUNDT CAKE

Steps:

• This cake is swirled and topped with chocolate ganache. If you aren't topping the cake with ganache, halve the ganache recipe so you're only making what you need for the swirl. (Use one 4 ounce chocolate bar and 1/2 cup (120ml) heavy cream.)
• Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. You should have about 1 and 1/2 cups of ganache. Set half aside (3/4 cup or 180ml) at room temperature uncovered until it has thickened into a gravy-like consistency, about 30 minutes. Use this in step 7. Cover and refrigerate the rest of the ganache to use as the topping in step 10. Ganache topping can be refrigerated for up to 5 days before using.
• Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. To guarantee the Bundt cake releases seamlessly, I strongly recommend using a heavy coating of nonstick spray. Our favorite pans include this one and this one.
• Mash the bananas until there's hardly any lumps. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Mixture will be chunky and appear curdled- that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not over-mix. The batter will be thick with some lumps. Makes about 6 cups of batter.
• You will use the slightly thickened ganache reserved for the swirl in this step. Pour about 1/3 of the cake batter (about 2 cups) evenly into prepared pan. Drizzle half of the ganache on top (about 6 Tablespoons). Swirl with a knife or toothpick. Evenly pour another 1/3 of the cake batter on top, followed by the rest of the ganache (about 6 Tablespoons), then the rest of the cake batter. Swirl everything together with a knife or toothpick. See photo above for a visual.
• Bake for 60-75 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven. If the cake is browning quickly in the oven, tent it with aluminum foil to help it bake more evenly.
• Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Cool completely before topping, slicing, and serving.
• The ganache topping will be very thick by now. Warm it over low heat on the stove stirring constantly until thinned and drizzle-able consistency. Do not over-heat it. Or warm in 10 second increments in the microwave, stirring after each until thinned. Drizzle over cake, then slice and serve.
• Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Cake tastes unbelievable warmed in the microwave for a few seconds and served with vanilla ice cream.

AIR FRYER BANANA BUNDT CAKE

Steps:

• Mash the bananas in a bowl. Stir in the egg. Combine the sugar, oil, and vanilla extract until well blended.
• Sift the dry ingredients over the banana mixture. Gently fold the dry ingredients into the batter.
• Pour into the mini bundt pan.
• Set the air fryer to 320°F and bake the cake for 14 minutes.
• Rotate the bundt pan 180° and bake for another 14 to 16 minutes or until a toothpick comes out clean when poked into the center of the cake.
• If the cake looks like it is getting too brown, place a sheet of aluminum foil on top to prevent it from browning too much.
• Let the cake cool in the bundt pan for 10 minutes. Invert the cake onto a cooling rack and let it cool completely.
• Place the butter and cream cheese in a microwavable bowl. Microwave for 7 to 10 seconds then stir and microwave for another 7 to 10 seconds.
• Stir until smooth and creamy.
• Add the powdered sugar and vanilla. Stir until smooth.
• Whisk in the cream to get a consistency that drizzles off the whisk. Add more cream if you want the icing to be thinner. Use less cream if you like a thicker consistency.
• When the cake is completely cool, drizzle the icing over the cake and serve.

BANANA BUNDT CAKE

Steps:

• Center a rack in the oven and preheat the oven to 350°F (176°C). Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you got a silicone Bundt pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk the flour, baking soda and salt together.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
• If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.

PUMPKIN & BANANA CAKE

Steps:

• Line the base & sides of a deep 20cm/8" round fixed base cake tin or souffle dish with baking parchment. Place an upturned saucer or metal pastry ring in the base of the crock pot, then pour in about 2.5cm of very hot water. Switch the slow cooker to high.
• Sift the flour, baking powder, cinnamon, ginger and salt into a large mixing bowl to combine. Stir in the sugar, chopped pecans/walnuts and grated pumpkin until thoroughly mixed. Make a slight hollow in the middle of the dry ingredients.
• In a separate bowl, combine the bananas, eggs and sunflower oil, then stir into the dry ingredients. Turn into the prepared tin and level the surface.
• Cover the tin with a piece of buttered foil and place in the slow cooker. Pour in sufficient boiling water to come just over halfway up the sides of the tin.
• Cover the pot with the lid and cook on high for 4-4.5 hours, or until the cake is firm and a skewer inserted into the middle comes out clean.
• Carefully remove the cake from the slow cooker and stand the tin on a wire rack to cool for 15 minutes. Turn out and leave to cool completeley, then peel off the lining paper.
• To make the topping, put the butter, soft cheese and vanilla essence into a bowl and beat until blended and smooth. Sift in the icing sugar and beat again until smooth and creamy. Thickly spread the topping over the top of the cake and decorate with pecan halves. Chill in the refrigerator for a least 1 hour before serving, to allow the topping to harden