Wholemeal pumpkin and banana plumcake. This cake has all the fall flavor of pumpkin and spice but with the added sweetness from ripe bananas. Breakfast has never tasted so good! Starting today, you’ll love this easy whole wheat banana pumpkin pie recipe. It’s the perfect treat to munch on during Thanksgiving and throughout the fall! Good work!
Ingredients Wholemeal pumpkin and banana plumcake
- 1 cupsugar (white 200 g)
- 1.5 cupswholemeal flour (200 g)
- 1 teaspoonbaking powder (16 g)
- 1/2 teaspoonsalt
- 1 teaspooncinnamon powder
- 1/4 teaspoonginger powder
- 3eggs
- 1/2 cupbutter (120 g)
- 1/4 cupnutmeg (ground )
- 1 cupbananas (mashed )
- 1 cup canned pumpkin puree (200 g)
- icing sugar
Preparation
Preheat the oven to 350°F/180°C. Grease an 8-inch (20 cm) pound cake pan.
In a bowl, combine together the flour, sugar, baking powder, spices and salt. In another bowl, beat the eggs well, then add the melted butter, mashed bananas and pumpkin puree.
If using fresh pumpkin, remove skin and seeds, bake at 350° F ( 180° C ) for 10 minutes, let cool.
Add egg mixture to flour mixture and stir, until ingredients are well blended.
Pour the mixture into the cake pan greased with butter and flour and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool on a wire rack, then unmold and fill with powdered sugar
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