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3 cups whole wheat flour
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2 teaspoons ground cinnamon
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1 ½ teaspoons baking powder
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1 ½ teaspoons baking soda
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1 teaspoon ground ginger
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½ teaspoon salt
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground allspice
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1 ¼ cups mashed overripe bananas
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1 cup pumpkin puree
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1 cup whole-milk plain Greek yogurt
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½ cup pure maple syrup
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3 eggs, at room temperature
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1 ½ teaspoons vanilla extract
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¾ cup dark chocolate chips
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¾ cup chopped walnuts
Banana Pumpkin Bundt Cake
I came up with this cake as a way to use up some extra pumpkin puree and a few really ripe bananas. It's a better-for-you cake that isn't overly sweet, but still chock-full of flavor. Make sure to use really, really overripe bananas for the best results. If you're looking for additional sweetness, feel free to add some kind of glaze to the top of the cake as well. Adjust the add-ins (i.e. the nuts and chocolate) and spices to suit your tastes.
Nutrition Information
213
Calories
34g
Carbohydrates
10g
Protein
225mg
Potassium
4g
Fiber
11g
Sugar
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