Banana Pumpkin Chocolate Chip Cake

A fork resting on a white plate set on a green napkin with a tall, thick slice of a pumpkin chocolate chip cake.

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4.80 from 5 votes

This (slightly) healthier banana pumpkin chocolate chip cake is a delicious fall dessert!

Prep Time15

Cook Time40

Total Time55

Yield: 12 servings

Ingredients

2 ½ cups white whole wheat flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 large ripe bananas, mashed
3 large eggs, beaten
1 heaping cup pumpkin puree
¾ cup honey
¼ cup milk (any kind)
¼ cup unsalted butter, melted
2 teaspoons vanilla extract
1 ¼ cups semi-sweet chocolate chips

Instructions

Preheat oven to 350.
In a large bowl, mix the flour, cinnamon, baking soda, baking powder and salt.
In a separate medium bowl, mash the bananas with a fork. Add the eggs and whisk together. Then add pumpkin puree, honey, milk, butter and vanilla and stir well to combine.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.
Pour the batter into a well-greased 9-inch springform pan.
Bake at 350 for 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the outer ring of the springform pan and let the cake cool before slicing and serving.

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Notes

This cake should be stored in the refrigerator after the first day. (I tend to do this with all baked goods containing banana; they can get a strange taste if they sit out too long.)

Nutrition

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