Liz’s Banana Pumpkin Cake

Preheat oven to 350 F. Using Baker’s Joy, spray a 9×13 inch glass baking dish.

In a medium sized bowl sift together the flours, baking powder, baking soda, salt and cinnamon.

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.)

Next add the dry mixture into the wet and mix to combine. Then fold in the pecans. Spread the batter into the prepared pan.

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.