Pumpkin spiced Banana cake


Yes!!! My weekly banana cake has gotten a little nicer and it’s dangerously my favorite. I’m a sucker for pumpkin must be the chocolate hater in me. Who knows! This week we tweaked my usual go to banana cake recipe a little with the addition of the pumpkin purée. I used an all natural canned pumpkin purée because I am not made out of time. However if you want to experiment (which I have before) you can steam your fresh pumpkin however I would recommend you let it release all its moisture by putting the puréed pumpkin on a thin towel over a strainer with a bucket underneath! You will be surprised at home much liquid comes out. Save the liquid and cook something in it. With my picky eater finally eating plain rice (HUGE ACCOMPLISHMENT), I would boil his rice in that strained pumpkin water. Just some ideas I’m getting carried away with now! Back to this cake! Recipe is below! It’s super easy and lasts all week in the fridge! I send it to school for the kids in their lunch box. 
Enjoy y’all! 

Pumpkin spiced Banana Cake 

Method and Ingredients

  1. Preheat oven to 180C or 350F
  2. Gather all the wet ingredients and beat them well
  •  3 eggs 
  • 1/2 cup brown sugar 
  •  1/2 tsp vanilla 
  • Add 1/2 cup sun flower oil 
  • Add 1/2 cup yogurt                     

NEXT: In a separate bowl add the dry ingredients

  • 2 cups flour 
  • 3/4 tsp baking powder 
  •  1/2 tsp baking soda 
  • Pinch of salt
  • 2-3 tsp pumpkin spice mixture (will provide recipe for that below!)

NEXT: Mix the dry ingredients and slowly add it to the wet mixture

NEXT: Mash up two ripe bananas with 1 cup pumpkin purée and mix into mixed batter and you’re done! 

Finally: Grease a pan, pour batter in it and pop in oven for 45 min or until toothpick comes out dry. 
** Pumpkin Spice Mixture: I suggest you make this and add it in a jar and use it throughout the next few months! The original recipes you’ll find elsewhere call for more all spice and nutmeg with the addition of ground cloves. I personally prefer it the way I’ve shared with you below only because I’ve got kids eating this! The cloves scare them away haha! 

Pumpkin Spice Ingredients:

4 tbsp ground cinnamon 

1 tsp ground ginger

1/4 tsp ground all spice 

1/4 tsp nutmeg 

Mix together and use accordingly! 

Wholesome Banana Cake 

Another week, another banana cake. I feel Iike this has become part of my life. Whatever gets some extra nutrition in that child of mine! This time, my plan was to create a banana dried fruit cake. Which meant I got to put much less sugar (always refined free) in the mix. Halfway through mixing I realized I was one cup short of all purpose flour. Ground Flaxseed was the only thing I had in my cabinet which I thought I could substitute it with. So I did. I used a little over than 1/2 a cup to substitute for 1 cup of flour. 

The only problem was, when the cake came out of the oven, it had a weird flaxy smell to it. “How on earth am I gonna disguise this to the kids!!” The torture of baking something and kids not liking it is just terrible. So I thought to make a healthy icing, using labneh. Knowing that I could be making it worse, I went ahead by adding some raw honey I get from Lebanon (l’atelier du miel), orange zest and vanilla. It tasted great! I felt like a champion! I even added sprinkles to it. 

This cake is real proof that even though something looks pretty, doesn’t mean the kids will eat it. They did not approve of the icing nor the sprinkles and asked me to take the top layer away and they are the weird smelling flaxseed cake. How could I even be disappointed when they were eating the cake I thought was going to be a no go for them. Lesson learnt. 

Here it is! I followed my usual banana cake recipe except substituted a few items because that’s what I do and I get that from my mama. 

I would like to add that the adults in the house really enjoyed the labneh icing. Like A LOT! So give it a try! 


Over achievingly healthy Banana Dried Fruit Cake

Method and Ingredients: 

* Preheat oven to 180C or 350F

* Gather all the wet ingredients and beat them well

1. 3 eggs 

2. 3 tbsp  refined free sugar

3. 1/2 tsp vanilla 

4. Add 3/4 cup sun flower oil 

5. Add 1/2 cup yogurt 

* In a separate bowl add the dry ingredients

1. 1 cup flour + 3/4 cup ground Flaxseed

2. 3/4 tsp baking powder 

3. 1/2 tsp baking soda 

4. Pinch of salt

5. 1 tsp cinnamon 

* Mix the dry ingredients and slowly add it to the wet mixture

* soak the dried fruit in two tablespoons orange blossom water for 10 minutes.

1. 1/2 cup chopped dried apricots

2. 1/2 cup chopped and pitted dates 

3. 1 cup mashed bananas (the darker the better)

4. 1/2 cup dried raisins

* Grease a pan, pour batter in it and pop in oven for 45 min or until toothpick comes out dry. 

Labneh Icing: 

1. 1/2 cup labneh

2. 2 tbsp honey 

3. 1/2 tsp vanilla 

4. 1 tsp orange zest 

Mix together and spread over cake. 

Another week, Another Banana Cake

Another week, Another Banana Cake

Cakes are a great way to get some sort of nutrition into my picky eater. My cakes are not sweet and are not junky. They are perfect for school lunches, an every day snack with a side of fruit and even for breakfast! I’m always trying different banana cake recipes and I think I found a great one! It’s from a book from the American University of Beirut. It’s called “Abundance”. The university compiled a load of recipes from their alumni and friends and this Banana Date Walnut Cake recipe was in it. I altered it a little because, well, you know it’s nice to add your own touch to things sometimes! And also because I had some pistachios I wanted to finish with 🙂 

Check out the recipe below and let me know what you think! And don’t forgot to follow me on Instagram @onceuponapot for more simple food recipes. Much love! 

Banana Date Walnut Pistachio Cake with a hint of Orange Blossom 

Method and Ingredients: 

  • Preheat oven to 180C or 350F
  • Gather all the wet ingredients and beat them well
  1. 3 eggs 
  2. 1/2 cup sugar
  3. 1/2 tsp vanilla 
  4. Add 3/4 cup sun flower oil 
  5. Add 1/2 cup yogurt 
  • In a separate bowl add the dry ingredients
  1. 2 cups flour 
  2. 3/4 tsp baking powder 
  3. 1/2 tsp baking soda 
  4. Pinch of salt
  5. 1 tsp cinnamon 
  • Mix the dry ingredients and slowly add it to the wet mixture
  • Fold the chopped nuts and dates to batter. I preferred to completely ground the nuts so my son wouldn’t feel them and it was perfect
  1. 1 cup chopped nuts (walnuts and pistachio)
  2. 1 cup chopped and pitted dates 
  3. 1 cup mashed bananas (the darker the better)
  4. 1 tsp orange blossom water 
  • Grease a pan, pour batter in it and pop in oven for 45 min or until toothpick comes out dry.