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pumpkin and banana cake

A twinkling of an eye previously I popped into our local T K Max low value store to look if they might one thing crowd pleasing inside the kitchen ware phase.  They generally have precise bargains, top of the range stuff at part price or a lot much less.

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It used to be my lucky day and I swooped on an actual Nordic Ware Bavaria Bundt tin which used to be priced at less than £20 – successfully underneath part price. 

Once I bought my first Nordic Ware tin I christened it by means of creating a pumpkin spice cake. With a tin of Libby’s pumpkin purée lurking inside the kitchen cupboard I decided to do the similar another time then again then, as I breezed earlier the fruit bowl, I realized the lovely ripe bananas and idea “ I wonder…….”.

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It moreover befell to me that it would glance quite just right on my new cake stand. 

I know, I know, I already have further cake stands than you could shake a stick at, then again I have been hankering after a black one for a while.  I have under no circumstances observed one in the marketplace inside the shops and there is also always something I don’t like regarding the ones I’ve observed online, so I decided to make one for myself out of a black plate and a candlestick.   An excellent dollop of No Nails inside the heart and a couple of Gorilla Glue around the edge seemed to do the task of adjusting the two securely jointly.

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Must you favor banana muffins you’ll be able to love this one.

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I used the similar basic recipe as previous than which you’ll be able to see proper right here.  I merely decreased the amount of pumpkin purée to allow for the addition of the bananas and added a few chopped walnuts as an alternative of the brazils.  It had a nice, even crumb and one of the just right problems about Bundt muffins is that they are easy to cut into just right tidy slices that are as thick or thin as you need.  In fact for large gatherings (or cake stalls) you’re going to get a lot of slices from one cake.  Nevertheless, for many who don’t have a Bundt tin you need to use a 23cm round tin.

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Surely a cake I will likely be making another time.


200g simple flour

4 tsp baking powder

1 tsp bicarbonate of soda

pinch of salt

2 tsp flooring cinnamon

1 tsp flooring nutmeg

250g delicate muscovado sugar

3 eggs, evenly crushed

190ml vegetable oil (I used rapeseed oil)

1 tsp vanilla extract

2 medium bananas, peeled and mashed

300g pumpkin purée (from a tin or home made)

50g chopped walnuts


Butter and flour the Bundt tin or butter and final analysis a 23cm round cake tin.  Preheat the oven to 175°C / 155° fan / gasoline mk 3-4.

In a medium bowl, combine the flour, bicarb, bp, salt and spices. 

In a larger bowl, beat the eggs with the pumpkin, oil, vanilla and sugar.  Upload the bananas and nuts and stir by the use of.

Fold inside the flour aggregate and mix successfully to ensure there aren’t any wallet of dry flour. 

Spoon the mix into the tin, filling to a maximum of 3 quarters complete.  Tap the tin sharply a couple of cases at the worktop to remove any air wallet and bake for 40-50 mins until finished.  There must be no wobble in the course of the cake and it must be merely coming clear of the tin at the edges.

Remove from the oven and leave to cool inside the tin for 10 mins.  Finally end up conscientiously (with arms and feet crossed) to finish cooling on a twine rack.  Dust with icing sugar previous than serving for many who like.

Cuts into 12-15 slices.

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