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One-Bowl Pumpkin Banana Bundt Cake
The marriage of pumpkin and banana makes this one-bowl, autumn spiced bundt cake perfectly moist and tender.
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Prep Time
30
minutes
mins
Cook Time
45
minutes
mins
Course
Breakfast, Dessert
Cuisine
American
Servings
1
bundt cake
Ingredients
1x
2x
3x
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.
Keyword
banana, bundt, cake, pumpkin
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