Banana-Pumpkin Bundt Cake

Ingredients

• cup swhole wheat flour
• teaspoon sground cinnamon
• 1/2 teaspoon sbaking powder
• 1/2 teaspoon sbaking soda
• teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground clove s
• 1/4 teaspoon ground allspice
• 1/4 cup smashed overripe bananas
• cup pumpkin purée
• cup whole-milk plain Greek yogurt
• eggs, at room temperature
• 1/2 cup pure maple syrup
• 1/2 teaspoon svanilla extra ct
• 3/4 cup dark chocolate chips
• 3/4 cup chopped walnuts

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10 inch fluted tube pan (such as Bundt).
2. Whisk flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, cloves, and allspice together in a medium bowl.
3. Whisk bananas, pumpkin, yogurt, eggs, maple syrup, and vanilla extract together in a large bowl until well combined. Add flour mixture in 2 batches, mixing briefly after each addition: fold in chocolate chips and walnuts. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack to cool completely.