Food recipes
Pumpkin Banana Breakfast Cake
Pumpkin Banana Breakfast Cake Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium a...
Pumpkin Banana Breakfast Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
spices, nutmeg, ground
bananas, raw
pumpkin, raw
oil, olive, salad or cooking
syrup, maple, canadian
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, walnuts, english
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
syrup, maple, canadian
oil, olive, salad or cooking
Directions:
Preheat the oven to 350 F and lightly grease an 8x8 pan.
In a large bowl, combine all dry ingredients (flour through nutmeg).
In a separate bowl or measuring cup, whisk together the mashed bananas, pumpkin, oil, syrup, vanilla extract and milk.
Pour the pumpkin mixture into the dry ingredients and stir until just combined.
Scrape the batter (it will be thick) into the pan and smooth the top.
Then rinse out and dry your bowl and make the streusel.
Add all of the streusel ingredients to the bowl and stir until everything is evenly coated.
Sprinkle the mixture over the cake and press it lightly into the batter using your hand.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly under your finger instead of sinking in.
Remove it from the oven and set pan on a rack.
Let it cool slightly and serve warm.
Store leftover cake in a refrigerated, sealed container.
Recipe adapted from Joy the Baker.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
spices, nutmeg, ground
bananas, raw
pumpkin, raw
oil, olive, salad or cooking
syrup, maple, canadian
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, walnuts, english
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
syrup, maple, canadian
oil, olive, salad or cooking
Directions:
Preheat the oven to 350 F and lightly grease an 8x8 pan.
In a large bowl, combine all dry ingredients (flour through nutmeg).
In a separate bowl or measuring cup, whisk together the mashed bananas, pumpkin, oil, syrup, vanilla extract and milk.
Pour the pumpkin mixture into the dry ingredients and stir until just combined.
Scrape the batter (it will be thick) into the pan and smooth the top.
Then rinse out and dry your bowl and make the streusel.
Add all of the streusel ingredients to the bowl and stir until everything is evenly coated.
Sprinkle the mixture over the cake and press it lightly into the batter using your hand.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly under your finger instead of sinking in.
Remove it from the oven and set pan on a rack.
Let it cool slightly and serve warm.
Store leftover cake in a refrigerated, sealed container.
Recipe adapted from Joy the Baker.