Pumpkin Banana Breakfast Cake Recipe

Name: Pumpkin Banana Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 3/4 cups Oat Flour; 1 cup White Whole Wheat Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Table Salt; 1-1/2 teaspoon Cinnamon; 1/4 teaspoons Cloves; 1/4 teaspoons Ginger; 1/8 teaspoons Nutmeg; 3/4 cups Bananas, Mashed; 3/4 cups Pumpkin Puree; 1/4 cups Olive Oil; 1/3 cups Maple Syrup; 3/4 teaspoons Vanilla Extract; 1 Tablespoon Milk; FOR THE STREUSEL TOPPING:; 1/3 cups Walnuts, Ground Into Flour; 1/4 cups Rolled Oats; 1/4 cups Oat Flour; 1/2 Tablespoons Turbinado Sugar; 1/2 Tablespoons Maple Syrup; 1/2 Tablespoons Olive Oil

Servings: persons

FOR THE CAKE:
3/4 cups Oat Flour
1 cup White Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Table Salt
1-1/2 teaspoon Cinnamon
1/4 teaspoons Cloves
1/4 teaspoons Ginger
1/8 teaspoons Nutmeg
3/4 cups Bananas, Mashed
3/4 cups Pumpkin Puree
1/4 cups Olive Oil
1/3 cups Maple Syrup
3/4 teaspoons Vanilla Extract
1 Tablespoon Milk
FOR THE STREUSEL TOPPING:
1/3 cups Walnuts, Ground Into Flour
1/4 cups Rolled Oats
1/4 cups Oat Flour
1/2 Tablespoons Turbinado Sugar
1/2 Tablespoons Maple Syrup
1/2 Tablespoons Olive Oil

1
["Preheat the oven to 350 F and lightly grease an 8x8"" pan.", "In a large bowl, combine all dry ingredients (flour through nutmeg). In a separate bowl or measuring cup, whisk together the mashed bananas, pumpkin, oil, syrup, vanilla extract and milk. Pour the pumpkin mixture into the dry ingredients and stir until just combined.", "Scrape the batter (it will be thick) into the pan and smooth the top. Then rinse out and dry your bowl and make the streusel.", "Add all of the streusel ingredients to the bowl and stir until everything is evenly coated. Sprinkle the mixture over the cake and press it lightly into the batter using your hand.", "Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly under your finger instead of sinking in. Remove it from the oven and set pan on a rack. Let it cool slightly and serve warm.", "Store leftover cake in a refrigerated, sealed container.", "Recipe adapted from Joy the Baker."]

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 23 ingredients. The key ingredients include: FOR THE CAKE:, 3/4 cups Oat Flour, 1 cup White Whole Wheat Flour, 1 teaspoon Baking Soda, and more.

Yes, Pumpkin Banana Breakfast Cake falls under the Breakfast 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.

That's it — enjoy your meal!

Pumpkin Banana Breakfast Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions