This Pumpkin Banana Bundt Cake will forever be the Quarantine Pumpkin Cake in my mind. Why? Because back when the world slowed down, and everyone was making banana bread, I joined right in – and honestly, I never really stopped.

This recipe is the best of both worlds, combining two of my favorite quick breads, banana and pumpkin, into one perfectly tender, autumn-spiced bundt. It’s the kind of cake that feels right for any moment: a quiet morning with coffee, a quick afternoon snack, or even as a dessert with a dusting of powdered sugar or a simple glaze.

What I love most, though, is its versatility. I kept it simple so it could be a blank canvas – something you can enjoy at any time of day, in any way you like.

😍 Why You’ll Love My Pumpkin Banana Bundt Cake

This Pumpkin Banana Bundt Cake is the kind of recipe you’ll find yourself reaching for when you want something comforting yet wholesome. The combination of pumpkin and banana creates a perfectly moist, tender crumb that’s just sweet enough, while the cozy spices bring a hint of autumn to every bite. It’s versatile enough to enjoy any time of day, from a quick breakfast with coffee to an afternoon snack or even a simple dessert.

But what makes this cake truly special isn’t just its flavor – it’s how easy it is to make. With one bowl and pantry-staple ingredients, it’s a low-effort recipe that delivers big rewards. And the best part? It’s gluten-free, dairy-free, and refined sugar-free, so you can feel good about sharing it with everyone around the table.

🗒️ Ingredients

Gluten-Free Flour Blend: Keeps it light and tender while making it accessible for everyone.

Oat Flour: Adds a hint of nuttiness and extra texture to the crumb.

Baking Soda & Baking Powder: The dynamic duo that gives your cake the perfect lift.

Kosher Salt: Enhances the sweetness and balances the spices.

Cinnamon, Ginger, Cloves & Nutmeg: The cozy quartet of warm autumn spices.

Coconut Sugar: A natural sweetener that adds a subtle caramel flavor.

Eggs: The glue that binds everything together and keeps it fluffy.

Olive Oil: Adds richness and keeps the cake perfectly moist.

Overripe Bananas: The secret to sweetness and a tender texture.

Pumpkin Puree: Adds moisture, flavor, and a touch of seasonal magic.

👩‍🍳 How to Make This Pumpkin Banana Bundt Cake

🔥 Preheat your oven to 350°F (175°C) and grease a standard bundt pan with non-stick spray or oil.

🥣 In a large bowl, whisk together the gluten-free flour, oat flour, baking soda, baking powder, salt, and all your cozy spices (cinnamon, ginger, cloves, and nutmeg). Stir in the coconut sugar, eggs, and olive oil until everything is well combined.

🍌 In a separate bowl, mash the ripe bananas until smooth, then mix in the pumpkin puree. Add this to your wet mixture and stir until just combined. Pour the batter into your prepared bundt pan, smoothing the top with a spatula.

⏲️ Place the pan in the oven and bake for 45-55 minutes, or until a toothpick comes out clean when inserted into the center.

💨 Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack to cool completely.

🥳 Enjoy!

🎩 Tips and Tricks

• Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Don’t be afraid of bananas with brown spots—they’re perfect for baking!
• Measure Your Flour Carefully: Spoon the flour into your measuring cup and level it off with a knife to avoid packing it in. This ensures you get the right amount for the best texture.
• Check the Cake Early: Ovens can vary, so start checking your cake around 45 minutes. Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done!
• Cool in the Pan: Let the cake cool for about 10 minutes before flipping it onto a wire rack. This helps it set and prevents it from breaking apart.
• Storage: This cake stays fresh for up to 5 days when stored covered at room temperature. For longer storage, you can freeze slices for up to 3 months—just wrap them tightly in plastic wrap!

🤲 Substitutions

Flour: If you’re not concerned about gluten, you can substitute all-purpose flour for the gluten-free flour blend and oat flour. For a completely gluten-free option, Cup4Cup or Bob’s Red Mill GF blends work well.

Coconut Sugar: You can swap coconut sugar for brown sugar or granulated sugar. If you prefer a lighter sweetener, maple sugar or even honey could work (though they’ll alter the flavor slightly).

Olive Oil: If you don’t have olive oil, you can use canola oil or vegetable oil. A neutral oil is ideal to keep the flavor profile balanced.

Bananas: If you don’t have ripe bananas, you could substitute mashed sweet potatoes or even applesauce. However, it will change the flavor slightly, so be mindful of that!

Pumpkin Puree: If you don’t have pumpkin puree, sweet potato puree or butternut squash puree can be great alternatives. Again, it’ll slightly change the flavor, but still give you that lovely autumn vibe.

Eggs: If you’re looking for an egg-free option, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes).

📓 Best served with

• Coffee or tea
• Whipped cream
• Vanilla ice cream
• Greek yogurt with honey
• A dusting of powdered sugar
• Maple syrup
• A simple glaze (powdered sugar and almond milk)
• Chopped nuts (like pecans or walnuts) for crunch
• Fresh berries

👝 How to Store Leftover Pumpkin Banana Bundt Cake

Cover the cake tightly with plastic wrap or place it in an airtight container and keep it at room temperature for up to 5 days. If you need to store it for longer, you can freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil. Place the wrapped slices in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy, just thaw at room temperature or warm it up in the microwave for a few seconds for that freshly baked feel.

🧠 Common Questions