This Pumpkin Banana Cake is an exciting blend of summer and fall flavor that tantalizes the palate and works well for all seasons and all occasions.
It bakes in half an hour and is topped with that fabulous, versatile cream cheese frosting. Make it for your family as an easy but tasty home dessert, or save the recipe and use it for your next big event or holiday meal. I know that I haven’t exactly been at this as long as Paula Deen has, but when I come across a combination of core ingredients that I haven’t seen before, it makes me pause and go “Hmm.” The quick and low-hassle nature of this recipe made it easier for me to go ahead and take the plunge, and I am really glad that I did.
Mother tended to shy away from pumpkin-based recipes; she just didn’t like the flavor. I have since come to like a few things with pumpkin, but to be fair, there are all too many recipes out there that call for it to be combined with heavy doses of cinnamon, nutmeg, and other similar spices that just make the flavor far too overpowering for a lot of people.
You won’t have to worry about that here. The stronger flavor of the pumpkin really pairs well with the more subtle flavor of the bananas to give you a delightful cake that is rich in flavor without overwhelming your taste buds.
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Quick tip: Cut the cake into bite-sized pieces and freeze for a sweet treat when you want one!
