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!