Step 1

Preheat oven to 350 degrees F.

Step 2

Spray a standard baking pan with non-stock spray. Set aside.

Step 3

In the bowl of a standing mixer or large bowl, mix together the flours, baking soda, baking powder, salt, and spices.

Step 4

Add the coconut sugar, eggs and oil and mix briefly.

Step 5

Add the pumpkin and banana and mix again for 10-20 seconds to combine.

Step 6

Transfer batter to the prepared pan and bake for 45-55 minutes until tester comes out just clean.

Step 7

Let cool for 10 minutes in the pan before turning over onto a wire rack.

Step 8

Cake will keep, covered, at room temperature for 5 days.