Almond Praline Pumpkin Banana Cake
This Almond Praline Pumpkin Banana Cake is a soft, fluffy blend of pumpkin and banana flavors, topped with a sweet, caramelized almond praline that crisps up as it bakes. Perfect for fall, this cake combines warm spices with a nutty, crunchy topping, making it an irresistible treat for any occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Greek yogurt
Ripe bananas
Pumpkin puree
Vanilla extract
All-purpose flour
Baking soda
Salt
Cinnamon
Pumpkin pie spice (optional)
Maple syrup
Heavy cream (sub: milk of choice)
Sliced almonds
Vanilla ice cream, for serving (optional)
Why You’ll Love Almond Praline Pumpkin Banana Cake:
Perfect Blend of Flavors: This cake combines the warm, comforting flavors of pumpkin and banana, making it a delightful fall treat that’s both sweet and spiced.
Caramelized Almond Praline Topping: The almond praline topping gets beautifully caramelized as it bakes, creating a sweet, nutty crunch that perfectly complements the soft cake beneath.
Soft and Fluffy Texture: The pumpkin and banana create a moist, tender crumb that stays soft and fluffy, offering a melt-in-your-mouth experience with every bite.
Deliciously Versatile: While it’s perfect as a warm dessert topped with vanilla ice cream, this cake can also be enjoyed as a cozy breakfast or afternoon snack.
Easy to Make: With simple ingredients and straightforward steps, this cake is beginner-friendly and can be prepared quickly, making it an ideal option for busy fall days.
Impressive Presentation: The golden-brown, caramelized almond topping makes this cake look stunning right out of the oven, making it an impressive dessert for guests.
Warm and Cozy Dessert: Serving this cake warm with a scoop of vanilla ice cream enhances its flavor, creating a comforting and decadent dessert perfect for cooler days.
Tips for Making Almond Praline Pumpkin Banana Cake:
Use Ripe Bananas: For the best flavor and texture, use overripe bananas with plenty of brown spots. They’re naturally sweeter and mash easily into the batter, ensuring a soft and moist cake.
Don’t Over-Mix the Batter: Mix the wet and dry ingredients until just combined to prevent overdeveloping the gluten. This keeps the cake soft and fluffy instead of dense.
Spread the Praline Topping Evenly: When adding the almond praline topping, make sure to spread it evenly across the top of the batter to ensure a consistent caramelization as it bakes.
Bake Until Golden: Keep an eye on the cake in the last few minutes of baking. The praline topping should turn golden brown and have a slightly crisp texture, indicating that it's perfectly caramelized.
Cool Slightly Before Serving: Let the cake cool for about 10-15 minutes before slicing. This allows the praline to set slightly, making it easier to serve while still keeping the cake warm.
Serve with Ice Cream: For the best experience, serve this cake warm with a scoop of vanilla ice cream. The contrast of warm cake and cold ice cream creates a deliciously cozy dessert.
Toast Almonds for Extra Flavor: For an even nuttier praline topping, toast the sliced almonds in a dry skillet for a few minutes before mixing them with the praline ingredients.
Adjust Baking Time for Your Pan: If you’re using a different-sized pan, adjust the baking time as needed. An 8” square or round pan may require a few more minutes, while a smaller pan may need less.
How to Store Almond Praline Pumpkin Banana Cake:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Keep it in a cool, dry place to maintain its soft texture and the crispness of the praline topping.
Refrigerate for Longer Storage: For longer storage, wrap the cake tightly in plastic wrap or place it in an airtight container, then refrigerate for up to 5 days. Reheat individual slices in the microwave for 15-20 seconds before serving.
Freeze for Later: To freeze, allow the cake to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight or at room temperature for a few hours.
Reheat Before Serving: For the best taste, warm the cake in a preheated 300°F (150°C) oven for 5-10 minutes before serving. This helps restore the caramelized praline topping’s crispness and enhances the cake’s overall flavor.
Store Praline Topping Separately (If Making Ahead): If you plan to make the cake ahead of time, consider adding the praline topping just before baking to maintain its crisp texture. Store the praline mixture separately in an airtight container at room temperature until ready to use.
Serve with Fresh Ice Cream: If serving with vanilla ice cream, add a fresh scoop right before serving. Ice cream should be stored in the freezer and added to the warm cake for a delicious contrast of hot and cold.
FAQs:
Q: Can I make this almond praline pumpkin banana cake ahead of time?
A: Yes, you can make this cake ahead of time! Prepare and bake the cake as directed, then let it cool completely before storing. Reheat slices in the oven or microwave before serving to enjoy it warm with a crisp praline topping.
Q: How do I keep the praline topping crispy?
A: To maintain the crispy praline topping, store the cake at room temperature in an airtight container for up to 2 days. If you need to refrigerate it, reheat it in the oven for 5-10 minutes to restore the topping’s crispness.
Q: Can I use a different nut for the praline topping?
A: Absolutely! You can substitute the sliced almonds with chopped pecans, walnuts, or hazelnuts for a different nutty flavor. Just make sure to spread the nuts evenly for the best caramelization.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It will keep for up to 2 months. Thaw it overnight in the refrigerator or at room temperature before reheating.
Q: What makes this cake soft and fluffy?
A: The combination of ripe bananas and pumpkin puree creates a moist, tender crumb, while the baking soda and baking powder help the cake rise and stay fluffy.
Q: How can I serve this cake warm with ice cream?
A: To serve warm, reheat individual slices in the microwave for 15-20 seconds or in the oven for 5-10 minutes at 300°F (150°C). Add a scoop of vanilla ice cream just before serving for a delicious hot-and-cold dessert experience.
Q: Can I make this cake in a different pan size?
A: Yes, you can use an 8” square or round pan, or even a loaf pan. Just be sure to adjust the baking time accordingly, checking for doneness with a toothpick inserted into the center.
Check out my other fall cake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this almond praline pumpkin banana cake. Happy baking!
