Almond Pumpkin Banana Bundt Cake

Almond Pumpkin Banana Bundt Cake

The first moment in the fall season that I see canned pumpkin on the shelves at Trader Joe’s, I stock up. And by stock up I mean pile as many cans as I know will fit in my cupboards into my grocery basket. Now that Thanksgiving has come and passed, I can finally focus on trying new and exciting pumpkin recipes. I always find myself with leftover bananas at the end of the week—I normally buy 14 bananas for the entire week since I make breakfast sandwiches on the weekdays for both Bill and I and I enjoy snacking on bananas to tide me over until dinnertime. What better way to utilize my leftover ripe bananas paired then to pair them with pumpkin and almonds to make the moistest Bundt cake you’ll ever eat.
Although, I’m sure Aspen would have probably preferred that I spooned all my leftover canned pumpkin onto her kibble instead. Side note: canned organic pumpkin is great if your dog has runny number twos.

Almond Pumpkin Banana Bundt Cake

3 ripe bananas
1 can of organic pumpkin puree
3/4 cup white sugar
1/2 cup brown sugar
3 eggs
1/2 tsp nutmeg
2 tsp ground cinnamon
1 tsp vanilla
1/2 cup milk
1/2 cup coconut oil, melted and measured
4 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp baking powder
sliced almonds, for topping

Almond Pumpkin Banana Bundt Cake
Mix the first ten ingredients and blend well with a mixer. Mix the remaining dry ingredients together and then add it into the wet ingredients until it forms a batter. Spray a bundt pan well with cooking spray or oil and add sliced almonds all around the bundt pan. Pour in the batter and bake in a 350 degree oven for 50-60 minutes or until fork comes out clean. Flip over onto plate and slice and serve. Enjoy.


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