Liz’S Banana Pumpkin Cake Recipe

Name: Liz’S Banana Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Self-Rising Flour; 1/4 cups Cake Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 2 teaspoons Ground Cinnamon; 1/2 cups Splenda White Sugar; 2 Tablespoons Splenda Brown Sugar; 1/4 cups Olive Oil; 1 cup Bananas, Mashed (for 1 Cup You'll Need About 4 Medium Bananas); 3 Eggs; 2 teaspoons Vanilla; 15 ounces, weight Libby's Canned Pumpkin; 1/2 cups Pecans, Chopped

Servings: persons

3/4 cups Self-Rising Flour
1/4 cups Cake Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoons Salt
2 teaspoons Ground Cinnamon
1/2 cups Splenda White Sugar
2 Tablespoons Splenda Brown Sugar
1/4 cups Olive Oil
1 cup Bananas, Mashed (for 1 Cup You'll Need About 4 Medium Bananas)
3 Eggs
2 teaspoons Vanilla
15 ounces, weight Libby's Canned Pumpkin
1/2 cups Pecans, Chopped

1
Preheat oven to 350 F. Using Baker's Joy, spray a 9x13 inch glass baking dish.
2
In a medium sized bowl sift together the flours, baking powder, baking soda, salt and cinnamon.
3
In a separate large bowl combine the Splenda sugars, oil, mashed bananas, eggs, vanilla and pumpkin. (I used a whisk to mix the wet ingredients together.)
4
Next add the dry mixture into the wet and mix to combine. Then fold in the pecans. Spread the batter into the prepared pan.
5
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cake will be very moist. When done remove it from the oven and let it cool completely before cutting it.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cups Self-Rising Flour, 1/4 cups Cake Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Liz’S Banana Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Liz’S Banana Pumpkin Cake

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