Banana-Pumpkin Cake

Want something different? Try this basic play on traditional banana bread. Great for breakfast or with vanilla ice cream as a dessert.


• 2 cups unbleached King Arthur Special Flour
• 2/3 cup light brown or turbinado sugar
• 2 lg eggs
• ½ stick butter, melted and cooled
• ¼ cup oil
• 3/4 tsp. baking soda
• ¾ tsp baking powder
• 2 small overripe bananas
• 1 ½ cups roasted pumpkin
• ½ -3/4 cup rough chopped roasted walnuts
• ½ cup carob chips
• ½ tsp orange zest or 1 tbl orange juice
• 1 tbl coarse Turbinado sugar for sprinkling


Preheat oven to 350. Melt butter and set aside. Sift flour, baking powder and baking soda together. In a large bowl, mash bananas, pumpkin, and sugar together. Add eggs, butter, and oil, mix. Add flour till thoroughly blended. Add zest, nuts and carob. Spread evenly into a standard baking pan or an 8 1/2 x 11 prepared baking dish, and sprinkle generously with Turbinado sugar. Bake 35-40 minutes until middle is done.

This a basic play on traditional banana bread. I like the 8 1/2 x 11; you get a different texture. I eat this for breakfast, but you can serve it with vanilla ice cream as a dessert.

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Jamie King

Jaime retired from the Co-op in 2022. A chef at the Co-op for 11 years, he finished his career in inventory control and recipe development for the Prepared Foods Department. An Omnivore, his favorite food is chocolate but he will eat most anything. He lives by the lake in Grantham with his lovely wife and their dog Maddie.

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