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Weight Watchers Pumpkin Banana Cake Recipe for Instant Pot Weight Watchers Pumpkin Banana Cake Recipe for Instant Pot


Weight Watchers Pumpkin Banana Cake Recipe for Instant Pot

Written by: Lucas Johnson

This pumpkin banana cake is my go-to for a guilt-free dessert. It's moist, packed with fall flavors, and easy to whip up in my Instant Pot. A real treat for weight watchers!

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Ever have those autumn cravings for pumpkin and ripe bananas but can't decide between the two? Well, this Instant Pot recipe for Weight Watchers Pumpkin Banana Cake brings together the best of both worlds! It's a scrumptious blend of comforting flavors, all bundled up in a moist, tender cake. Plus, it's Weight Watchers friendly! Perfect for when you want to indulge a little but still keep an eye on those points. Can't wait to share how you can whip up this delightful treat in your very own kitchen. Trust me, your taste buds will thank you!

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.

Serves: 8 people

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes


  • 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


  1. In a bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In another bowl, combine pumpkin, mashed bananas, applesauce, eggs, and vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  4. Pour the batter into a greased cake pan that fits into the Instant Pot.
  5. Add 1 cup of water to the Instant Pot, place the trivet inside, and carefully lower the cake pan onto the trivet.
  6. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
  7. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
  8. Carefully remove the cake from the Instant Pot and let it cool before serving.

Nutritional value:

Per Serving in Calories: 180 kcal | Carbohydrates: 38 g | Protein: 4 g | Total Fat: 2 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Monounsaturated Fat: 0.5 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 40 mg | Sodium: 280 mg | Dietary Fiber: 2 g | Sugar: 18 g | Calcium: 40 mg | Potassium: 220 mg | Iron: 1 mg | Vitamin A: 200 µg | Vitamin C: 5 mg

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

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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