Pumpkin Banana Snack Cake

I was going to wait until September 1st to share this recipe, but it is just too good not to share! Plus I am sure we all have overly ripe bananas hanging out!

This cake is so light and fluffy with banana chunks. The brown sugar topping keeps it from drying out. I played around with a lot of different sugar combos and dark brown sugar works the best!

This is best kept at room temperature wrapped up for 3 days. (If it lasts that long!)


3 very ripe bananas

1 can of organic pumpkin (not pumpkin pie filling)

2 eggs room temperature

1 stick of salted butter softened

1 cup packed dark brown sugar (plus more for topping)

2 tbsp of vanilla extract (or pumpkin spice extract if you have it!)

1 tbsp cinnamon

1 tbsp nutmeg

1 3/4 cups of AP flour

1 tsp salt

1 tsp baking soda


Preheat oven to 350 degrees

Line baking dish with parchment or grease to prepare

I prefer a standard brownie tin square but a loaf pan works too!

Mix sugar and butter until whipped

Add banana and pumpkin until incorporated

Add eggs and vanilla

Add in the dry ingredients until just combined. Do not over mix.

Sprinkle brown sugar over the top. You don’t have to cover every inch because the sugar is going to melt into a yummy crust!

Bake for 40-45 minutes until cake has risen and middle is set.

You can eat it right away, but we actually prefer it the next day! The brown sugar melts into the cake and it is absolutely magical!


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Banana Bread With Dark Chocolate

Something about this time of year always has me craving banana bread. It probably has something to do with the fact that I always try and increase my fruit and veggie intake at the beginning of the year. This year we are going to try out whole 30. I am excited to really clean up our diets and detox, but I’m not thrilled about giving up dairy.

You can obviously skip the dark chocolate to reduce the sugar in this recipe, but I love the way the chocolate melts into the bread. My favorite way to enjoy this bread is toasted with a little butter. There are not a lot of ingredients. I tried to make it as much about the bananas as possible.

Since this bread is so focused on the bananas you end up with a really moist treat. Nothing is worse then a piece of dry breakfast bread. I think next time I might swap the chocolate out for raisins and pecans.

Banana Bread With Dark Chocolate
Recipe Type: Breakfast Bread
Prep time:
Cook time:
Total time:
Serves: 8
Dark Chocolate Banana Bread
  • 1 cup brown sugar
  • 3-4 bananas
  • 3/4 cup of sour cream
  • 2 eggs room temp
  • 1/2 stick of salted butter room temp
  • 1 1/4 cup of AP flour
  • 1/2 tsp of baking soda
  • 1/2 cup of dark chocolate
  1. Preheat the oven to 350 degrees.
  2. Cream together the butter, sugar and eggs.
  3. Add in the sour cream.
  4. Add the flour and baking soda.
  5. Once everything is combined (Do not over mix)
  6. Add in the bananas.
  7. Very lightly mix.
  8. I like chunks of banana in mine.
  9. Fold in dark chocolate.
  10. Bake for 30-40 minutes or until center is set and bread is golden brown.



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