Liz’S Banana Pumpkin Cake

• 3/4 cups Self-Rising Flour
• 1/4 cups Cake Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 2 teaspoons Ground Cinnamon
• 1/2 cups Splenda White Sugar
• 2 Tablespoons Splenda Brown Sugar
• 1/4 cups Olive Oil
• 1 cup Bananas, Mashed (for 1 Cup You'll Need About 4 Medium Bananas)
• 3 Eggs
• 2 teaspoons Vanilla
• 15 ounces, weight Libby's Canned Pumpkin
• 1/2 cups Pecans, Chopped

1. Preheat oven to 350 F. Using Baker's Joy, spray a 9x13 inch glass baking dish.
2. In a medium sized bowl sift together the flours, baking powder, baking soda, salt and cinnamon.
3. In a separate large bowl combine the Splenda sugars, oil, mashed bananas, eggs, vanilla and pumpkin. (I used a whisk to mix the wet ingredients together.)
4. Next add the dry mixture into the wet and mix to combine. Then fold in the pecans. Spread the batter into the prepared pan.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cake will be very moist. When done remove it from the oven and let it cool completely before cutting it.

flour, flour, baking powder, baking soda, salt, ground cinnamon, splenda white sugar, splenda brown sugar, olive oil, bananas, eggs, vanilla, pumpkin, pecans

Taken from tastykitchen.com/recipes/desserts/lize28099s-banana-pumpkin-cake/ (may not work)