Some of your favorite flavors combined in this deliciously sinful Chocolate Hazelnut Pumpkin Banana Bundt Cake; the perfect Fall dessert.
Today is our last day of Thanksgiving Recipe Week so I have to end with dessert. I know, it's a mouthful to say and I have to agree, but this recipe for Chocolate Hazelnut Pumpkin Banana Bundt Cake was another wonderful way to use up those bananas.
This was a deliciously moist cake all wrapped up into one tasty package without being overly sweet.
Thanksgiving Day Prep Tips
The day of, write a list of what items you will be serving and at what time. This will help you determine when to place items into the oven to avoid over crowding and to keep you on schedule.
- 9:00am Place turkey in the oven. Read all about How to Roast a Thanksgiving Turkey
- 12:30pm Put appetizers in the oven
- 1:00pm Guests arrive/serve appetizers
- 2:00pm Heat Soup
- 2:30pm Serve Soup
- 3:00pm Serve Salad
- 3:00pm Put sides in the oven to heat and/or cook the potatoes for mashed potatoes
- 3:15pm Carve Turkey and put rolls in the oven
- 3:30/4pm Serve main meal and don't forget the cranberry sauce in the refrigerator(I do this every year!)
- 6:00pm Serve dessert and coffee
How do you make Chocolate Hazelnut Pumpkin Banana Bundt Cake?
For this recipe you'll need all purpose flour, baking soda, salt, cocoa powder, granulated sugar, pumpkin puree, hazelnut spread, bananas, an egg, milk, hazelnuts and mini chocolate chips.
Combine the dry ingredients in a small bowl. In a separate larger bowl, combine the sugar, pumpkin, Nutella, bananas, egg and milk. Whisk together until well blended.
Slowly add the dry ingredients and mix well; then fold in the hazelnuts and chocolate chips. Grease a bundt pan with cooking spray and add the batter.
Bake at 350 degrees F for approximately 45 minutes or until the top springs back when touched or a toothpick inserted into the center comes out clean.
You can also make this recipe as muffins or as a loaf bread; however, the cooking time would need to be adjusted. For muffins, I would start checking them for doneness after 10-12 minutes and for a loaf bread I would check after 30 minutes depending on the size pan you're using.~Enjoy!
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Chocolate Hazelnut Pumpkin Banana Bundt Cake
- 2 c. All-Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Salt
- 1 tbsp. Cocoa Powder
- ½ c. Granulated Sugar
- 1 c. Pumpkin Puree
- ¼ c. Hazelnut spread
- 3 ripe Bananas, blended
- 1 large Egg
- 2 tbsp. Milk
- ¼ c. Hazelnuts, chopped
- ¼ c. Mini Chocolate Chips
- In a small bowl combine the flour, baking soda, salt and cocoa powder.
- In a separate larger bowl, combine the sugar, pumpkin, Nutella, bananas, egg and milk. Whisk together until well blended.
- Slowly add in the dry ingredients and mix well; then fold in the hazelnuts and chocolate chips.
- Grease a bundt pan with cooking spray and pour in the batter.
- Bake at 350 degrees F for approximately 45 minutes or until the top springs back when touched or a toothpick inserted into the center comes out clean.
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Close to Home says
looks amazing, love the addition of nutella. love you to link this recipe up to FRIDAY food frenzy. hope to see you there http://www.stayingclosetohome.com/2012/11/friday-food-frenzy-1-week-until.html
Carrie's Experimental Kitchen says
Thank you and I just linked up. 🙂