BANANA-PUMPKIN BUNDT® CAKE
I came up with this cake as a way to use up some extra pumpkin puree and a few really ripe bananas. It's a better-for-you cake that isn't overly sweet, but still chock-full of flavor. Make sure to use really, really overripe bananas for the best results. If you're looking for additional sweetness, feel free to add some kind of glaze to the top of the cake as well. Adjust the add-ins (i.e. the nuts and chocolate) and spices to suit your tastes.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 56.8 g, Cholesterol 53.6 mg, Fat 13.3 g, Fiber 6.9 g, Protein 10.4 g, SaturatedFat 4.1 g, Sodium 476.1 mg, Sugar 15 g
BANANA PUMPKIN BREAD
This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!
Provided by matzahball
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
- In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 55.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 258.1 mg, Sugar 29.6 g
PUMPKIN BANANA BREAD
We love pumpkin bread and banana bread, so why not combine them. I was experimenting the other day, came up with this recipe. Wife and kids loved it.
Provided by RHOS6577
Categories Breads
Time 1h20m
Yield 1 loaf or 9 muffins, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Butter and flour a loaf pan or a jumbo muffin tin (holds 9 muffins).
- In a mixing bowl, cream together the sugar and the butter. One at a time, add the eggs. Add the bananas and pumpkin. Mix until everything is well combined.
- In a second bowl, sift together the baking soda, salt, four and spice. Mix the moist ingredients into the dry ingredients. Pour the batter into the loaf pan or muffin tins. Bake in the oven one hour to 1 hour 12 minutes. Cover with aluminum foil if/when turns brownish. Done when toothpick inserted in the middle comes out clean.
- (NOTE: If wish to just make banana bread, omit the pumpkin, add one additional banana, omit the spice, follow directions as is).
PUMPKIN BANANA CAKE
Make and share this Pumpkin Banana Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
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.
PUMPKIN BANANA BREAD
The combination of ripe bananas and creamy pumpkin puree is a match made in heaven. The dynamic duo provides a perfectly moist, tender, not-too-sweet spiced quick bread that can be enjoyed all year long.
Provided by Food Network Kitchen
Time 3h45m
Yield makes 2 loaves; 12 to 16 servings
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
- Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it's ok if there are a couple small lumps).
- Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
- Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.
PUMPKIN BANANA BREAD
I came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. -Linda Wood, Roanoke, Virginia
Provided by Taste of Home
Time 50m
Yield 5 mini loaves(6 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts. , Pour into five greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN & BANANA CAKE
A cross between a carrot cake & banana bread - cooked in a slow cooker
Provided by joeynana
Time 4h30m
Yield Serves 12
Number Of Ingredients 0
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
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