Pumpkin Banana Cake with Maple Frosting
Pumpkin Banana Cake with Maple Frosting is a delight cake made with pumpkin, bananas and spices. Perfect dessert for any occasion.
If I am going to bake, you can bet your sweet tookus it will be a banana cake.
All other baked goods can wait in line because as a self-proclaimed non-baker the relationship I have with this banana infused cake is priceless.
Maybe it’s because the entire cake is made in one bowl? Maybe it’s because the ingredient list doesn’t call for sifted flour? Maybe it’s because this cake holds a special nostalgic place in my heart? Answer: a mixture of all three.
Well, I’ve done many versions of my famous banana cake – Easy Chocolate Chip Banana Cake, Banana Cake with Chai Vanilla Frosting, Banana Cake with Dark Frosting and Salted Caramel, and now this Pumpkin Banana Cake with Maple Frosting.
I can’t believe it took me so long to mix pumpkin into a banana cake, but I guess, better late than never. Anyway, I figured with the holidays we didn’t have a simple, sexy cake that will reign supreme. So let’s get mixing!
What is a Pumpkin Banana Cake with Maple Frosting?
A Pumpkin Banana Cake with Maple Frosting is a delightful dessert that combines the flavors of pumpkin and banana, topped with a rich and sweet maple frosting.
Ingredients needed to make this cake:
- Pumpkin puree: Provides a rich, earthy flavor and moist texture.
- Mashed ripe bananas: Adds natural sweetness and moisture to the cake.
- Flour: Typically all-purpose flour forms the base of the cake.
- Baking soda: Leavening agent that help the cake rise.
- Unsalted butter – room temperature butter is the best!
- Granulated sugar – needs to sweeten
- Egg yolks – provide creaminess
- Egg whites – to keep the cake fluffy
- Sour cream – adds a bit of silky-ness to the cake
- Vanilla extract – sweet flavor!
- Ground nutmeg – adds a little kick to the cake
- Pumpkin spice mix
- Kosher salt – balance flavor
How to Make Pumpkin Banana Cake
This is a super simple cake recipe and takes 30 minutes tops to make! You can easily whip this up in the morning or make the night before for an easy treat for breakfast for dessert.
- Preheat the oven to 350 degrees. Spray a 9-inch cake pan with nonstick cooking spray or line with parchment paper.
- In a mixer fitted with the paddle attachment, cream the butter and sugar. Next, add the egg yolks in one at a time until combined.
- Add in the mashed bananas, pumpkin puree, sour cream, and vanilla extract. Continue to mix until combined.
- In a large bowl combine the dry ingredients (flour, baking soda, salt, nutmeg and pumpkin spice). Take the flour mixture and in thirds, add it to the butter mixture until well combined. In a separate bowl add the egg whites. Using an electric mixer whip the egg whites on low speed until stiff peaks form about 3 to 4 minutes.
- Take the egg whites and gently fold them into the cake batter. Pour the batter into the prepared pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before serving for best results.
Variations of Pumpkin Banana Cake with Maple Frosting
There are numerous variations you can explore to customize a Pumpkin Banana Cake Here are some ideas:
- Chocolate Swirl: Swirl chocolate batter into the pumpkin banana cake batter before baking for a marbled effect.
- Cream Cheese Swirl:Similarly, swirl a layer of sweetened cream cheese through the batter for a tangy contrast.
- Pecan or Walnut Crunch: Add chopped pecans or walnuts to the batter for a crunchy texture.
- Ginger Spice: Include ground ginger or freshly grated ginger for an extra layer of warmth and spice.
- Citrus Zest: Add orange or lemon zest to the batter for a citrusy kick.
- Pumpkin Seed Topping: Sprinkle roasted pumpkin seeds on top for a crunchy finish.
Proper Storing
Properly storing your pumpkin banana cake will help maintain its freshness and flavor. Here are some guidelines:
- Cool Completely: Allow the cake to cool completely before storing to prevent condensation, which can lead to sogginess.
- Wrap or Cover: Wrap the cake tightly in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container.
- Refrigeration: If your cake has cream cheese or other perishable frosting, or you’ll definitely want to store it in the refrigerator.
- Room Temperature Storage: If your cake has a non-perishable frosting and will be consumed within a day or two, you can store it at room temperature.
- Freezing: For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or airtight container. Label with the date.
Pumpkin Banana Cake with Maple Frosting
Ingredients
- For the cake:
- 1/4 cup Unsalted butter, room temperature
- 3/4 cup Granulated sugar
- 2 large Egg yolks
- 2 large Egg whites
- 2/3 cup Mashed bananas (about 2 small)
- 1 cup Pumpkin puree
- 1/4 cup Sour cream
- 1 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Kosher salt
- 1/2 tsp Vanilla extract
- 1/4 tsp Ground nutmeg
- 1/4 tsp Pumpkin pie spice
- For the Maple Frosting:
- 4 tbsp Unsalted butter, room temperature
- 2 cups Powdered sugar, divided
- 1/4 tsp Kosher salt
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 2 tbsp Maple syrup
- 2 tbsp Whole milk
Instructions
- For the cake:
- Preheat the oven to 350 degrees. Spray a 9-inch cake pan with nonstick cooking spray or line with parchment paper.
- In a mixer fitted with the paddle attachment, cream the butter and sugar. Next, add the egg yolks in one at a time until combined.
- Add in the mashed bananas, pumpkin puree, sour cream, and vanilla extract. Continue to mix until combined.
- In a large bowl combine the dry ingredients (flour, baking soda, salt, nutmeg and pumpkin pie spice). Take the flour mixture and in thirds, add it to the butter mixture until well combined. In a separate bowl add the egg whites. Using an electric mixer whip the egg whites on low speed until stiff peaks form about 3 to 4 minutes.
- For the maple frosting:
- In a mixer fitted with a paddle attachment, cream the butter and 1 cup powdered sugar. Stir in the kosher salt, vanilla, and almond extract.
- Next, add in the maple syrup and milk. Keeping stirring until combined.
- Add in the remaining cup of powdered sugar. If too thick, add in more milk or maple syrup until desired spreadable frosting consistency.
