Pumpkin Banana Bundt Cake
The marriage of pumpkin and banana makes this one-bowl, autumn spiced bundt cake perfectly moist and tender.
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
