Pumpkin Bam Cake

Back at the pumpkin recipes with a new twist on the classic and well-loved Banana Bam Cake except this time- say hello to pumpkin bam cake! [aka your new favorite breakfast] 😉

Bam Cake, or Bust A Myth Banana Cake has been a tried and true healthy breakfast recipe originally found on page 298 of the Trim Healthy Mama Cookbook and has since travelled all over the internet and made its way into the kitchens of many homes- mine included.

This recipe captures all the timeless qualities of this favorite cake- it’s moist oat texture and sweet undertones, but takes on new seasonal spin by using pumpkin puree and pumpkin pie spice instead of banana and banana extract. I’ve also substituted the gentle sweet with the equivalent of the super sweet blend to make it more economical, however feel free to double the amount if you want to use gentle sweet stevia blend instead.

I’m finally beginning to find taking pictures with the new camera a little less daunting and more rewarding. This Pumpkin Bam Cake was especially enjoyable to photograph, since it wasn’t a) melting or b) cooling off. You can read more about What I’ve Been Learning About Food Photography here. However because my school schedule has been so busy I haven’t been able to post as much as I’d like, either. For now, I’m committing to posting once a week at least and hopefully more often if my priorities will allow it.

October sure has slipped by fast! I’ve been preparing presentations for this weeks Reformation celebration at Church [also at which potluck this cake will be making an appearance] and staying busy reenacting how a television show such as Good Morning America might have looked if it were around during the 1500’s in Europe. [We have hence decided to call our presentation Good Morning Europe. 🙂 ]

I may or may not also be part of a battle scene reenactment. 😛

Don’t forget to check out these other recipes:

Sugar Free Junior Mints
Never Waste Oatmeal Again
My Favorite Kitchen Gadgets

Also, you can PIN this here to save it for later.

Pumpkin Bam Cake

 

Author:

Phoebe

Recipe type: THM E, Gluten Free, Sugar Free, Nut Free

Serves: 8x8 pan

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Save Print

 

Back at the pumpkin recipes with a new twist on the classic and well-loved Banana Bam Cake except this time- say hello to pumpkin bam cake! [aka your new favorite breakfast] 😉 THM E, Gluten Free, Sugar Free, Nut Free

Ingredients

• 2 cups rolled oats
• ¾ cup pumpkin puree
• 1 cup egg whites
• 1 cup low fat Greek yogurt
• ¼ teaspoon mineral salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ¼ cup super sweet*
• 3 donks pure stevia extract
• ½ teaspoon pumpkin pie spice

Instructions

1. Blend the oats in a food processor or blender until they are finely milled into oat flour
2. Add all the other ingredients and process again until thoroughly combined
3. Spread batter into a greased 8x8 pyrex pan and bake at 350F until done all the way through and brown around edges [about 40 minutes] It will set up more as it cools.

Notes

*I’ve substituted the gentle sweet with the equivalent of the super sweet blend to make it more economical, however feel free to double the amount if you want to use gentle sweet stevia blend instead.
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Feel free to top with some lowfat Greek yogurt as seen in the picture! It makes a great healthy frosting.

3.5.3251

SHOP THIS RECIPE
—> Super Sweet Stevia Blend
—> Oats
—> Pure Stevia Extract

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