Banana-Pumpkin Bundt Cake
Description
In this banana-pumpkin Bundt cake recipe, fresh banana combines with Greek yogurt, pumpkin purée, dark chocolate, and walnuts for an easy Bundt cake.
Ingredients
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3 cups whole wheat flour
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2 teaspoons ground cinnamon
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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1 1/4 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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3 eggs, at room temperature
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1/2 cup pure maple syrup
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1 1/2 teaspoons vanilla extract
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3/4 cup dark chocolate chips
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3/4 cup chopped walnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt).
2
Whisk flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, cloves, and allspice together in a bowl.
3
Whisk bananas, pumpkin purée, yogurt, eggs, maple syrup, and vanilla extract together in a large bowl until well combined. Add flour mixture, in two batches, mixing briefly after each addition; fold in chocolate chips and walnuts. Pour batter into the prepared pan.
4
Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack to cool completely.