This cake will also go down in my mind as the Quarantine Pumpkin Cake. Why?
Remember back in the beginning of the pandemic when everyone was making banana bread? Well I do, and maybe that’s because I never really stopped.
This cake is a combination of my favorite two quick breads, banana and pumpkin, in bundt form. It’s perfectly moist and tender and makes as good of a snack as it does a breakfast or brunch.
This makes a delicious dessert with a dusting of powdered sugar or a simple glaze. I left it off as I truly wanted this to be a blank canvas that you can eat any time of day.
Oh, and did I mention it’s gluten free, dairy free, and refined sugar free?
“What else can I use?”
Feel free to use all purpose flour for entire 2 3/4 cups of flour if you are good with gluten. If using gluten free flour, I like to use Cup 4 Cup or Bob’s Red Mill GF blends as they are very comparable to all purpose.
You want a light, neutral tasting olive oil for this. If you don’t have that, feel free to use canola oil instead.
If you don’t have coconut sugar, you can substitute brown sugar or granulated sugar.
Want more pumpkin recipes? Check these out below!
One-Bowl Pumpkin Banana Bundt Cake
- 2 cups Gluten Free Flour Blend All Purpose Flour can be substituted
- 3/4 cup oat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup coconut sugar
- 3 large eggs, room temperature
- 3/4 cup olive oil
- 2 bananas, very ripe
- 1 15 oz. can pumpkin puree
- Preheat oven to 350 degrees F.
- Spray a standard baking pan with non-stock spray. Set aside.
- In the bowl of a standing mixer or large bowl, mix together the flours, baking soda, baking powder, salt, and spices.
- Add the coconut sugar, eggs and oil and mix briefly.
- Add the pumpkin and banana and mix again for 10-20 seconds to combine.
- Transfer batter to the prepared pan and bake for 45-55 minutes until tester comes out just clean.
- Let cool for 10 minutes in the pan before turning over onto a wire rack.
- Cake will keep, covered, at room temperature for 5 days.