Pumpkin Banana Breakfast Cake

• FOR THE CAKE:
• 3/4 cups Oat Flour
• 1 cup White Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Table Salt
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoons Cloves
• 1/4 teaspoons Ginger
• 1/8 teaspoons Nutmeg
• 3/4 cups Bananas, Mashed
• 3/4 cups Pumpkin Puree
• 1/4 cups Olive Oil
• 1/3 cups Maple Syrup
• 3/4 teaspoons Vanilla Extract
• 1 Tablespoon Milk
• FOR THE STREUSEL TOPPING:
• 1/3 cups Walnuts, Ground Into Flour
• 1/4 cups Rolled Oats
• 1/4 cups Oat Flour
• 1/2 Tablespoons Turbinado Sugar
• 1/2 Tablespoons Maple Syrup
• 1/2 Tablespoons Olive Oil

1. Preheat the oven to 350 F and lightly grease an 8x8" pan.
2. In a large bowl, combine all dry ingredients (flour through nutmeg). In a separate bowl or measuring cup, whisk together the mashed bananas, pumpkin, oil, syrup, vanilla extract and milk. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
3. Scrape the batter (it will be thick) into the pan and smooth the top. Then rinse out and dry your bowl and make the streusel.
4. Add all of the streusel ingredients to the bowl and stir until everything is evenly coated. Sprinkle the mixture over the cake and press it lightly into the batter using your hand.
5. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly under your finger instead of sinking in. Remove it from the oven and set pan on a rack. Let it cool slightly and serve warm.
6. Store leftover cake in a refrigerated, sealed container.
7. Recipe adapted from Joy the Baker.

cake, flour, flour, baking soda, baking powder, salt, cinnamon, ubc, ubc, nutmeg, bananas, pumpkin puree, ubc, maple syrup, vanilla, milk, streusel, walnuts, ubc, ubc, turbinado sugar, maple syrup, olive oil

Taken from tastykitchen.com/recipes/desserts/pumpkin-banana-breakfast-cake/ (may not work)