Pumpkin Banana Cake

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5 from 13 votes

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www.theconsciousplantkitchen.com

This Pumpkin Banana Cake is a super-simple Fall cake recipe made with wholesome plant-based ingredients in less than 45 minutes with a soft, moist crumb and a light and sweet frosting.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-banana-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time35

Total Time45

Servings: slices

Calories: 185kcal

Author: Carine Claudepierre

Ingredients

2 cups All-Purpose Flour (note 1)
1 teaspoon Baking Powder
½ teaspoon Baking Soda
⅓ cup Mild-Flavor Olive Oil (note 2)
1 cup Pumpkin Puree canned, not pumpkin pie filling
¾ cup Mashed Banana 3 small bananas
½ cup Brown Sugar (note 3)
1 tablespoon Pumpkin Spices

US Customary - Metric

Instructions

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

Note 1: For a gluten-free version, use my gluten-free conversion guide.

Note 2: Make sure the oil you pick has low flavor, any oil work.

Note 3: Coconut sugar or sugar works as well.

Oven Mode: I use the fan-forced (convection) mode of my oven. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition