Get ready to experience a dessert that'll make your taste buds dance with pure autumn delight! This isn't just another cake - it's a magical marriage of two beloved flavors that will transform your baking game forever. Imagine the warm, comforting spices of pumpkin pie perfectly blended with the rich, creamy sweetness of banana, all topped with a luxurious cream cheese frosting that'll make you want to lick the plate clean. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups mashed ripe bananas
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the 2 cups of mashed ripe bananas and 1 cup of pumpkin puree. Mix them together until well blended.
- In another bowl, cream together the 1/2 cup of softened butter, 1 cup of sugar, and 1/2 cup of brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Add the 3 eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then stir in 1 tsp of vanilla extract.
- In a separate bowl, whisk together the 2 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of baking powder, 1 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/4 tsp of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the banana and pumpkin mixture until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the 8 oz of softened cream cheese until smooth. Gradually add in the 2 cups of powdered sugar and 1 tsp of vanilla extract, mixing until the frosting is creamy and well combined.
- Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top of the first layer.
- Carefully place the second layer on top of the frosted first layer. Use the remaining cream cheese frosting to frost the top and sides of the cake.
- For an optional decorative touch, sprinkle additional cinnamon or nutmeg on top of the frosting or add some banana slices or pumpkin seeds.
- Slice the cake into 12 servings and enjoy your delicious Pumpkin Pie Banana Cake with Cream Cheese Frosting!
Tips
- Use VERY ripe bananas for maximum flavor and natural sweetness
- Make sure all ingredients are at room temperature for smoother mixing
- Don't overmix the batter - this can lead to a tough, dense cake
- Test cake doneness by inserting a toothpick - it should come out clean with just a few moist crumbs
- Let the cake cool completely before frosting to prevent melting
- For extra moisture, you can add a tablespoon of sour cream to the batter
- Store the cake in the refrigerator, covered, for up to 5 days
- For best flavor, let the cake sit for a few hours before serving to allow spices to meld
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 75mg
