One-Bowl Pumpkin Banana Bundt Cake

5 from 4 votes
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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?

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pumpkin banana bundt cake

“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!

No-Bake Pumpkin Truffles

Pumpkin Spice Latte Bread

Pumpkin Banana Bundt Cake
5 from 4 votes

One-Bowl Pumpkin Banana Bundt Cake

The marriage of pumpkin and banana makes this one-bowl, autumn spiced bundt cake perfectly moist and tender.
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Servings: 1 bundt cake

Ingredients 

  • 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

Instructions 

  • 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.

Nutrition

Calories: 3533kcal | Carbohydrates: 431g | Protein: 57g | Fat: 192g | Saturated Fat: 29g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 127g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 4706mg | Potassium: 1403mg | Fiber: 38g | Sugar: 143g | Vitamin A: 1025IU | Vitamin C: 21mg | Calcium: 436mg | Iron: 17mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 1 bundt cake
Calories: 3533
Keyword: banana, bundt, cake, pumpkin
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19 Comments

  1. Carrie Bell

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    The Real Person!

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    says:

    5 stars
    I have made this twice! It is so moist and delicious. Plus it looks fancy 🙂 Wondering if I can make this batter and freeze it for later during the holidays like the pumpkin bread? Hoping so!

  2. 5 stars
    Very good- tastes a lot like the Starbucks pumpkin loaf. Yum! Used 100% all purpose and organic cane sugar. Will make again!!

  3. 5 stars
    My family of 4 ate over half of this in 24 hours 🙈 so tasty? Any advice on using this recipe to make muffins instead of a Bundt cake?

    1. I’m glad my family aren’t the only ones who devour this cake!!
      The recipe should work as is for muffins, just adjust your baking time down – start with around 12-15 minutes and test them with a skewer!
      Kat.

  4. Paula Rafal

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    says:

    Can I substitute applesauce for bananas and if not, what would you recommend?

    1. I think applesauce would be a great substitute for banana here – I specify for very ripe bananas so the moisture levels should be similar!
      Let me know if you give it a try,
      Kat.

  5. Jess

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    The Real Person!

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    says:

    If I don’t have oat flour what can I substitute?

  6. Lori Ann Tamayo

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    Author Lori Ann Tamayo acts as a real person and verified as not a bot.
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    The Real Person!

    Author Lori Ann Tamayo acts as a real person and verified as not a bot.
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    says:

    This looks amazing but oats are a no go for me, can I sub with more GF flour or maybe almond flour?

  7. 5 stars
    I am obsessed with this recipe – banana cake is a go-to recipe so this pumpkin twist just adds something special!