Banana-Pumpkin Cake
Recipe for vegan pumpkin cake with bananas
Today I invite you to try a delicious autumn banana-pumpkin cake. This cake, made with pumpkin puree and ripe bananas, does not require eggs or dairy. You only need a few basic ingredients and a healthy, delicious pumpkin cake is ready. What’s more, you can prepare this cake without using a mixer! Be sure to check out my recipe and see how to make pumpkin cake without dairy and eggs.
Table of content
Vegan banana-pumpkin cake recipe step by step
If you are looking for a pumpkin cake recipe ideal for people with lactose intolerance or those limiting dairy and egg consumption, then this recipe is for you!
Dairy-free banana-pumpkin cake recipe with video
Wyposażenie
- Baking pan approximately 27/10 cm in size. Alternatively, a square pan approximately 20/20 cm in size.
Składniki
ingredients for pumpkin banana cake
- approx. 170 g bananas (ripe – 2 smaller ones – weight of peeled)
- 250 g pumpkin puree (thick – 1 cup)
- 80 ml oil
- 300 g wheat flour (2 cups)
- 2 teaspoons baking powder
- 1 teaspoon pumpkin spice (check in notes)
- 100 g sugar (0.5 cup – or to taste)
Instrukcja
How to make banana pumpkin cake
Step 1 – preparations
- If you don’t have pumpkin puree, prepare it in advance – I like to bake pumpkin in the oven – if you don’t know how to do it, read the notes under the recipe.
- Line the baking pan with parchment paper or grease it with butter and sprinkle with breadcrumbs or flour.
- Preheat the oven to 180 degrees (top/bottom mode).
Step 2 – preparing the batter
- Transfer the bananas to a bowl and mash them thoroughly with a fork.approx. 170 g bananas
- Add pumpkin puree and oil to them – mix thoroughly.250 g pumpkin puree, 80 ml oil
- Transfer the flour to a larger bowl, add sugar, baking powder, and pumpkin spice – mix with a spoon.300 g wheat flour, 2 teaspoons baking powder, 1 teaspoon pumpkin spice, 100 g sugar
- Transfer the wet ingredients to the dry ones and mix thoroughly – the batter will be thick.
- If you have trouble mixing the batter, you can add a little more oil or add water or milk (plant-based for vegans).
Step 3 – baking the pumpkin cake
- Transfer the batter to the prepared pan and place it in the preheated oven.
- If you are baking the cake in a loaf pan, bake it for about 50 minutes – until a toothpick inserted comes out clean. If you are baking in a square pan, reduce the baking time to about 35-40 minutes.
- After baking, let the cake cool, and before serving, sprinkle with powdered sugar.
Film
Uwagi
Wartości Odżywcze
Vegan pumpkin cake with bananas – notes
My pumpkin cake today is made without eggs and dairy, so it’s perfect for vegans and for people eliminating dairy products and eggs from their diet. But of course, anyone can eat it, because the cake is delicious! I found the recipe on Instagram and decided to bake it for our trip to Prague. However, I opted for a taller cake baked in a loaf pan, rather than a shorter and flatter cake baked in a larger pan. You can choose which option suits you better :)
How to make pumpkin puree?
If you don’t know how to make pumpkin puree, let me tell you, it’s nothing difficult! Firstly, I most recommend using Hokkaido pumpkin here – you can easily buy it now in any store and discount. This pumpkin has firm and not very watery flesh, and a strong, orange color. This makes it ideal for sweet autumn bakes. Buy a small pumpkin and cut it in half, remove the seeds and “fibers”. Place the pumpkin cut-side down on a baking sheet and put it into an oven preheated to 180 degrees. Bake the pumpkin for about 40 minutes – until it’s soft. After baking, cool it, peel off the skin, and mash it thoroughly or blend it into a puree. You can also see my post about pumpkin puree, which also includes a short video (there I cut the pumpkin into smaller pieces, but it’s not necessary).
How to make pumpkin spice?
To prepare pumpkin spice you will need a few basic spices. Mix together:
- 4 tablespoons ground cinnamon
- 3 teaspoons ground ginger
- 3 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- half a teaspoon ground cloves
Store the pumpkin spice in a jar. You can add it to all kinds of pumpkin bakes, or even use it as a substitute for gingerbread spice. I once found the recipe for this spice on the Filozofia Smaku blog, and since then I prepare it every autumn.
How many calories does vegan pumpkin cake have?
In the table below the recipe, I provided the calorie count for 100g of cake – using the products I used. In my opinion, the cake can be divided into 10 servings – then each serving will have approximately 235 kcal (carbohydrates – 34 g, protein – 4 g, fats – 9 g). Simply dusting with powdered sugar will not significantly increase the cake’s calorie count.
How to serve banana-pumpkin cake?
You can also serve banana-pumpkin cake with a cream cheese frosting or with chocolate glaze. To make cream cheese frosting, simply blend light cream cheese (even one for cheesecakes, or mascarpone) with powdered sugar or melted white chocolate – of course, this version will no longer be suitable for vegans and people on an elimination diet. You can prepare chocolate glaze by melting chocolate, e.g., with a small amount of milk or cream.
Recommended pumpkin cake recipes
If you like pumpkin cakes, be sure to try my other recipes for these delicious autumn cakes. Here I recommend three such recipes, among others, and many more on the blog.
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Vegan Pumpkin Cake Recipe
I invite you to try my recipe for a quick and very simple pumpkin cake that can be made without using a mixer. This pumpkin cake is made with ripe bananas and is prepared entirely without dairy or eggs. Additionally, thanks to the bananas, it contains a reduced amount of sugar. You can whip up this easy-to-make pumpkin cake literally in the blink of an eye. Check out my recipe with step-by-step photos and a short preparation video, and bake this vegan pumpkin cake for yourself this autumn!
