Pumpkin Banana Breakfast Cake


This breakfast-friendly cake is a surprisingly healthy way to start your day. Part dessert, part breakfast food, this moist cake will surely satisfy. Its moist and luscious, and its a very easy dessert. You can serve it topped with fresh berries and a side of yogurt in the morning or as a afternoon snack. 

Makes one cake

Preparation time: 15 minutes

Cooking time: 40-45 minutes


  • 1 cup whole-wheat flour
  • 3/4 cup almond flour/meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  •  pinch sea salt
  • 1 teaspoon pumpkin pie spices
  • ¼ cup vegetable oil or canola oil
  • ½ teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 mashed very ripe banana
  • 3/4 cup pumpkin butter
  • 1/4 cup maple syrup
  • 1/3 cup walnuts, chopped
  1. Preheat oven to 350 F. Lightly grease a 8×8- inch pan with oil.
  2. In a medium-sized bowl, mix together the dry ingredients. In a large bowl, blend the oil, eggs, bananas, pumpkin butter, maple syrup and vanilla.
  3. Mix the dry ingredients in with the wet ingredients until combined. Do not overmix. Fold in the walnuts.
  4. Pour mixture into the pan. Bake for 40-45 minutes, or until the top is browned and a toothpick comes out clean. Let it cool before serving.
  5. Serve with fresh berries and a side of yogurt.


Inspired by the recipe from Joy the Baker.

4 thoughts on “Pumpkin Banana Breakfast Cake

  1. It would be much healthier if you left out the vegetable oil/rapeseed oil( canola oil) and replaced it with coconut oil!

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