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Pumpkin Banana Coffee Cake

moka coffee pot
A soft, flavorful coffee cake made with pumpkin and ripe banana. A surprise twist on the classic fall treat.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 220 kcal

Ingredients
  

  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 ripe banana mashed
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk or any milk of your choice
  • For the Streusel Topping:
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a cake pan.
  • In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In another bowl, combine pumpkin, mashed banana, sugar, oil, vanilla, and almond milk.
  • Gradually add the dry mixture to the wet ingredients and stir until just combined.
  • Pour the batter into the prepared pan.
  • In a separate bowl, mix sugar and cinnamon for the streusel. Sprinkle over the batter.
  • Bake for 45-50 minutes, or until a toothpick comes out clean.
  • Let the cake cool before serving.

Notes

Nutritional Information (Per Serving)

Calories: 220
Total Fat: 9g
Saturated Fat: 1.5g
Carbohydrates: 34g
Fiber: 3g
Protein: 2g

Vitamins and Minerals

  • Vitamin A: 20%
  • Vitamin C: 5%
  • Calcium: 4%
  • Iron: 5%
  • Potassium: 6%

Additional Notes/Tips to Enhance Flavor

  • For extra richness, add a drizzle of cream cheese glaze on top.
  • Stir in some chocolate chips for a sweet, melty surprise.
  • Serve with a hot cup of coffee to complete the fall vibe.
  • Swap walnuts for pecans if you prefer a different crunch.