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Pumpkin and Banana Cake
Pumpkin and Banana Cake
Rather like a cross between a carrot cake and banana bread, this luscious cake is an excellent way of using some of a scooped-out pumpkin flesh. A cream cheese topping provides a delicious contrast with the dense moist cake.
Pumpkin and Banana Cake
Information
Information
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Cooling Time: 1-2+ hours
Serves: 12 (or 6 hungry adults)
Equipment & Utensils
Equipment & Utensils
1x 20cm/8inch, deep round baking tin
Nutritional Information (per serving)
Nutritional Information (per serving)
Energy: 374Kcal/1567kj
Protein: 5.1g
Carbohydrate: 43.2g
of which sugars: 28.7g
Fat 21.3g
of which saturates: 6.5g
Cholesterol: 58mg
Calcium: 101.7mg
Fibre: 1g
Sodium: 203mg
Ingredients
Ingredients
Sponge Cake
225g self raising flour
7.5ml/1.5 tsp baking powder
2.5ml/0.5 tsp ground cinnamon
2.5ml/0.5 tsp ground ginger
Pinch of ground sea salt
125g soft light brown sugar
75g pecans, chopped
150g pumpkin flesh
2 small bananas
2 eggs
150ml sunflower oil
Cream cheese icing
50g butter, at room temperature
150g soft cheese
1.25ml/0.25 tsp vanilla essence (extract)
115g icing (confectioners') sugar
Pecan/walnut halves to decorate
Preparation
Preparation
Pre-heat the oven to 160C / 320F / Gas mark 4
Line the base and sides of the baking tin
Coarsely grate the pumpkin flesh
Peel and mash the bananas
Lightly beat the eggs
Method
Method
Sift the flour, baking powder, cinnamon, ginger and salt into a large mixing bowl to combine.
Stir in the sugar, chopped pecans and grated pumpkin until thoroughly mixed.
Make a slight hollow in the middle of the dry ingredients.
In a separate bowl, combine the bananas, eggs and sunflower oil, then stir into dry ingredients.
Turn into the prepared tin and level the surface.
Place in the oven for approx. 50 minutes. Remove when the cake is firm and a skewer in the middle comes out clean.
Carefully remove the cake from the oven and stand the tin on a wire rack for 15 minutes.
Turn out and leave to cool completely (1-2+ hours).
Peel off the lining paper.
To make the topping, put the butter, soft cheese and vanilla essence in a bowl and beat until blended and smooth.
Sift in the icing sugar and beat again until smooth and creamy.
Thickly spread the topping over the top of the cake and decorate with pecan halves.
Chill in the refrigerator for at least 1 hour before serving, to allow the topping to harden.
Alternative
Alternative
You can exchange the pecans for walnuts, or do half and half. You need the same weight in total if you swap the pecans.
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