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I've stumbled upon a game-changer for Weight Watchers enthusiasts craving something sweet without guilt. My Instant Pot pumpkin banana cake recipe combines two beloved flavors into one moist, delicious treat. Perfect for fall or anytime you need comfort food, this cake comes together quickly and effortlessly. Using applesauce instead of oil keeps things light, while cinnamon and nutmeg add warmth. Best part? You'll feel zero remorse indulging in this healthier dessert option. Let's dive into making this irresistible pressure cooker creation!
Ingredients for Pumpkin Banana Cake
- All-purpose flour: Essential for structure and texture, binds ingredients together, and provides a base for the cake's crumbly consistency.
- Sugar: Adds sweetness to balance the flavors, helps with browning, and contributes to the cake's overall tenderness.
- Baking powder: Acts as a leavening agent to help the cake rise and create a light, fluffy texture.
- Baking soda: Helps the cake rise by reacting with acidic ingredients like bananas, ensuring a soft and airy texture.
- Cinnamon: Adds warmth and depth of flavor, complements the pumpkin and banana, enhancing the overall taste of the cake.
- Nutmeg: Provides a warm, nutty flavor that pairs well with the pumpkin and banana, adding complexity to the cake.
- Canned pumpkin: Adds moisture, flavor, and a rich orange color to the cake, making it moist and delicious.
- Bananas: Bring natural sweetness, moisture, and a creamy texture to the cake, enhancing its flavor and keeping it moist.
- Unsweetened applesauce: Acts as a healthy alternative to fats, adds moisture, and helps keep the cake tender without compromising flavor.
- Eggs: Bind the ingredients together, add structure, and help the cake rise, contributing to its overall texture and consistency.
- Vanilla extract: Enhances the flavors of the other ingredients, adds depth and aroma, making the cake more fragrant and delicious.
Tools and Equipment Needed
- Instant Pot: Essential for pressure cooking the cake, ensuring it cooks evenly and retains moisture.
- Cake Pan: Needed to hold the cake batter in the Instant Pot and shape the cake as it cooks.
Weight Watchers Pumpkin Banana Cake Recipe for Instant Pot
This Weight Watchers Pumpkin Banana Cake is a delicious and healthy dessert option made in the Instant Pot. Perfect for fall, it's moist, flavorful, and easy to make.
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Equipment
- Instant Pot
- Trivet
- Cake Pan
Ingredients:
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup canned pumpkin
- 2 ripe bananas, mashed
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
Instructions:
- In a bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine pumpkin, mashed bananas, applesauce, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Pour the batter into a greased cake pan that fits into the Instant Pot.
- Add 1 cup of water to the Instant Pot, place the trivet inside, and carefully lower the cake pan onto the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Carefully remove the cake from the Instant Pot and let it cool before serving.
Notes:
This cake is perfect for fall and can be enjoyed as a healthy dessert or snack. It's also a great way to use up ripe bananas!
Nutrition value:
Calories: 180kcalCarbohydrates: 38gProtein: 4gFat: 2gSaturated Fat: 0.5gCholesterol: 40mgSodium: 280mgPotassium: 220mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg
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Tried this recipe?Let us know how it was!
Can You Make This Cake Ahead of Time?
Make Ahead Instructions
- Bake the cake as directed and allow it to cool completely.
- Once cooled, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 2 days.
Freezing Instructions
- After baking and cooling, wrap the cake tightly in plastic wrap and then in aluminum foil.
- Place the wrapped cake in a freezer-safe container or bag.
- Label the container with the date and freeze for up to 3 months.
Did you know that adding a touch of orange zest to this recipe can enhance the flavors and give the cake a subtle citrusy kick that pairs perfectly with the pumpkin and banana? It's a simple trick that can take your dessert to the next level!
Common Questions About This Recipe
FAQ:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but the texture may be slightly denser.
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin puree instead of canned pumpkin. Just make sure it's a similar consistency.
Can I omit the sugar or use a sugar substitute?
You can reduce the amount of sugar or use a sugar substitute, but it may affect the taste and texture of the cake.
How should I store the leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
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