Press enter to see results or esc to cancel.

Mashed Banana Pumpkin Cake recipe

Mashed Banana Pumpkin Cake.

A simple and tasty pumpkin cake with atwist: mashed banana is added for extra flavor and moisture.Serve with your favorite frosting or a scoop of vanilla ice cream.

Recipe: Mashed Banana PumpkinCake

1 cup all-purpose flour
3 teaspoons baking powder
2 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup vegetable oil
1 cup mashed banana
1 teaspoon vanilla extract
2 cups canned pumpkin
2 large eggs
4 large egg whites

  • Preheat oven to 350°F (175°C).Grease and flour a 9×13 inch pan. Sift together the flour, bakingpowder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl combine SPLENDA® GranulatedSweetener, oil and mashed banana. Blend in vanilla and pumpkin,then beat in eggs and egg whites one at a time. Gradually beatin flour mixture. Spread batter into prepared pan.
  • Bake in the preheated oven for 30 minutes,or until a toothpick inserted into the center of the cake comesout clean. Allow to cool.

    Makes 14 servings.

    Nutritional Information Per Serving (1/14of recipe): Calories: 110; Calories from Fat: 45; Total Fat:5g; Saturated Fat: 1g; Cholesterol: 30mg; Sodium: 450mg; TotalCarbs: 14g; Dietary Fiber: 2g; Sugars: 4g; Protein: 3g

    Exchanges Per Serving: 1 Starch, 1 Fat

    Recipe and photograph courtesy of Splenda,Inc. Splenda® is a no-calorie sweetener made from sugar thatis suitable for diabetics. For more information regarding thisproduct, please call 1-800-777-5363 or visit their website

    If the Mashed Banana PumpkinCake recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Store leftover cake in a refrigerated, sealed container. Leftovers will keep well for at least four days. I found that the banana flavor mellowed a bit while the overall flavor seemed to become more pronounced as time went on–I actually liked the three pieces I found in Erik’s fridge four days later almost better than the cake fresh out of the oven!

    Leave a Comment