In deze Pompoen-bananentaart is a super-simple Fall cake recipe made with wholesome plant-based ingredients in minder dan 45 minuten with a soft, moist crumb and a light and sweet frosting.
I love making super-simple baking recipes. Things that don’t require many ingredients, don’t require hours of prep and yet taste absolutely delicious. With the fall season approaching, I do just that on everything pumpkin like I did for my Pompoenhapjes, Pompoen donutgaatjesof Pompoenbrood met 5 ingrediënten.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Pompoen-bananentaart
Ingrediënten
- 2 cups Meel voor alle doeleinden - (notitie 1)
- 1 theelepel Bakpoeder
- ½ theelepel Bakpoeder
- ⅓ cup Olijfolie met milde smaak - (notitie 2)
- 1 cup Pompoen puree - canned, not pumpkin pie filling
- ¾ cup Geprakte banaan - 3 kleine bananen
- ½ cup Bruine suiker - (notitie 3)
- 1 eetlepel Pompoenkruiden
Instructies
- Preheat the oven to 350°F (180°C). Line a 8-inch x 8 inch pan with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
- In a mixing bowl, whisk oil, pumpkin puree, mashed banana, pumpkin spices, and brown sugar, until smooth.
- Fold in all-purpose flour, baking soda, and baking powder. Use a rubber spatula to incorporate and form a thick cake batter.
- Pour the batter in the cake pan in an even layer.
- Bake the cake on the center rack of the oven for 35 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean.
- Cool down on a cooling rack, then serve plain or with my vegan vanilla frosting.
Notes
Voedingsbegeleiding
Ingrediënten en vervangingen
- Meel voor alle doeleinden – Use plain all-purpose flour. For a whole grain option, you can substitute up to half with whole wheat pastry flour. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.
- Lichte olijfolie – Choose a light olive oil for its neutral flavor. Canola oil, melted coconut oil, or any neutral vegetable oil can be used as alternatives.
- Pompoen puree – Use canned pumpkin puree (not pumpkin pie filling) or zelfgemaakte pompoenpuree.
- Geprakte banaan – Use very ripe bananas for the best flavor and natural sweetness.
- Bruine suiker – Light or dark brown sugar works well. Coconut sugar can be used for a less refined option.
- Pompoenkruiden – Use a pre-made pumpkin spice mix or create your own with cinnamon, ginger, nutmeg, and cloves.
How to Make Pumpkin Banana Cake
This is a very easy bread recipe, similar to regular banana bread. I have a full recipe card further down, but here are photos of the key steps.
Mash the ripe bananas in a mixing bowl and add the pure pumpkin puree.
Pour all the other ingredients into the mixing bowl.
Stir the batter with a silicone spatula until it’s well combined.
Transfer the batter to a square pan lined with parchment paper and flatten it.
Bake it for 35 minutes at 350 °F while preparing my Veganistische vanilleglazuur.
Spread the frosting on top of the baked cake and add fresh banana slices.
Carine's baktips
- Ensure your bananas are very ripe for maximum sweetness and easy mashing.
- Meng het beslag niet te veel after adding the dry ingredients to avoid a tough cake.
- If you prefer a stronger pumpkin flavor, increase the pumpkin puree to 1 1/4 cups and reduce the mashed banana to 1/2 cup.
- Om de smaak te verbeteren, try toasting the pumpkin spices in a dry pan before adding them to the batter.
- Voor extra textuur, fold in 1/2 cup of chopped nuts or chocolate chips to the batter before baking.
- Check the cake after 30 minutes to prevent overbaking, as it can dry out quickly.
- Allow the cake to cool completely Voordat je de taart glazuurt, om te voorkomen dat het glazuur smelt.
- This cake freezes well. Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. The best is to freeze it unfrosted though.
how can substitute the banana?
You can’t easily swap banana in this recipe since it’s a banana cake. You could try unsweetened applesauce but I can’t guarantee that the texture will be the same.
this looks delicious. can hemp milk be used for frosting or just use the types that you suggested??
Absolutely, you can use any milk, I like to use almond milk or soy milk.
te goed
Dank je!
Made it today…delicious…thanks for the recipe!
Thank you! that’s amazing.
This was very easy to make. Very warm & comfort tasting. I didn’t have time to make the frosting but others love it plan. I will make this again.
Heel erg bedankt!
It’s the banana and the pumpkin I don’t see why you need the oil at all???
Replacing the final amount of liquid oil with even more pumpkin or banana puree will inevitably create a gummy, packed texture due to severe over-hydration of the flour. These purees are high in water and starches, which rapidly encourage the flour proteins (gluten) to form a tight, overly-strong network. Because the recipe already lacks the structure of eggs (all my recipes are egg-free), if you remove the tenderizing interference of oil, there is nothing to prevent the excessive gluten development. It means that the added puree you will add instead of the oil will increases the batter’s total water content significantly, resulting in a heavy mass that cannot effectively hold the air bubbles from leavening agents. It clear, it will be a thick gummy cake that won’t taste good.
Will apple sauce be a good substitute for the oil?.
Not really for this cake, any cake or bread that already use a large amount of wet ingredients like mashed banana and/or pumpkin puree will turn super gummy if you swap the oil.
I’m trying to cut down on sugar,can I make this cake without
I am pretty sure it will work without added sugar. It won’t taste very sweet but if you are happy with that, it’s possible to bake it sugar free.
Looks like a lovely autumn cake!! Can I substitute bananas with sweet potato here?
No, it won’t work very well I am sorry.
This turns out great all the time. I sometimes use baked sweet potato instead of canned pumpkin puree and it works well too!
That sounds like a delicious swap to pumpkin, I must try next time! thanks for baking my recipes.