Square of pumpkin banana snack cake on a wooden board

It’s pumpkin time! It’s hot as heck, but we are going to ignore that fact today and pretend it’s not real. Instead, it’s cozy fall vibes and I am starting the season off with this super simple Pumpkin Banana Snack Cake!

Why do I call it a “snack cake”? I would liken this cake to more of a banana bread type of “cake”. It’s not super sweet and there is obviously no frosting (although a cinnamon cream cheese frosting would be so dope with this) so it’s the perfect sweet treat when you want just a little something without going completely overboard!

Pumpkin Banana Snack Cake sliced on a wooden board

I based this recipe off my Banana Snack Cake and made just a few changes to add in the pumpkin puree. I topped it with some mini chocolate chips at the request of my kiddos. I cut the cake into small squares to stick in their lunches all week long!

Recipe Tips and Suggestions

  • The base of this cake is very simple, but can easily be spruced up with chocolate chips (as pictured), chopped pecans or walnuts, dried cranberries, etc.!
  • This cake is best enjoyed in about 3-4 days in an airtight container. You can stick it in the fridge to keep a bit longer (it may dry out a tad). It also freezes really well if you want to make extra to pull out all season long!
  • The spices in the recipe below are pretty mild in flavor. If you want more cinnamon and spice flavor, you can add more!

Pumpkin Banana Snack Cake with mini chocolate chips on top

Square of pumpkin banana snack cake on a wooden board
Yield: 10 servings

Pumpkin Banana Snack Cake

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Pumpkin Banana Snack Cake - This simple snacking cake is made with pumpkin puree, banana, and warm spices! Perfect to enjoy with tea or coffee or to satisy your sweet tooth!


  • 1 ripe banana (about 1/2 cup)
  • 2/3 cup pumpkin puree
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 egg lightly beaten
  • 1/2 cup light brown sugar
  • 1 1/2 cups flour (can also sub or combine whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F. Spray an 8×8 baking dish with non-stick spray. Set aside. In a large bowl, mix together the mashed banana, pumpkin, vegetable oil, vanilla, and the egg. Stir in the brown sugar.
  2. In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, and the salt. Fold in the dry ingredients in with the wet ingredients until just combined then gently fold in the almonds. Pour the batter into the baking dish. Bake for about 30 minutes or until the cake is lightly golden and a toothpick inserted in the middle comes out clean.


If the middle of the cake needs more time at the 30 minute mark, you can cover the baking dish in foil to prevent the top from browning too much.

Nutrition Information:



Serving Size:

1 slice (out of 10)

Amount Per Serving: Calories: 193Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 19mgSodium: 239mgCarbohydrates: 28gFiber: 1gSugar: 11gProtein: 3g
Pumpkin Banana Snack Cake