Pumpkin Spice Banana Bundt

As a thank you gift,  I made this simple bundt cake today.  Whenever I have over ripe bananas, I make some kind of banana bread.  Since all the stores are dripping will Fall and Halloween decor already, I didn't think it was too soon to jump on the pumpkin spice band wagon. 

Pumpkin Spice Banana Bundt

Indgredients: 
2 over ripe Bananas (covered in brown spots)
1 - 15oz can of Pumpkin Puree
1/2 Cup Vegetable Oil
3 Eggs beaten
1 3/4Cups Sugar
3 Cups All Purpouse Flour
 1 teaspoon Sat
1 teaspoon Cinamon
1 teaspoon Ground Nutmeg
1 teaspoon Baking Soada
2 teaspoons Baking Powder

Preheat oven to 350 degrees Fahrenheit.  Combine all dry ingredients and set aside.  In a separate bowl, add peeled bananas and mash with a fork or pastry blender until smooth.  Mix in pumpkin puree, eggs and vegetable oil.   Once combined, gradually add in dry ingredients until batter is smooth.  If using a non-stick bundt pan, no need to crease and flour.  Pour batter into non stick pan (or greased and floured pan), even out the batter so it is level.  Place in center rack of oven, bake for 45 minutes to one hour depending on how your oven cooks.  When a cake tester or tooth pick comes out clean it is done.  Be sure to rotate the cake a few times during baking to ensure an even bake, especially if your oven tends to bake unevenly.  Remove cake from oven and cool for a few minutes.  Place a wire wrack over the cake and flip over to release the cake.  Let the cake cool completely before adding topping or glaze. 

For the topping:
1 Cup White Candy Melts
1 teaspoon Coconut Oil (vegetable shortening can be used if you don't have coconut oil)
Orange food gel (optional)
Sprinkles (optional)

Place candy melts into a microwave safe bowl.  Microwave on half power for 30 second intervals until melted, mixing between each one.  Mix in a teaspoon of coconut oil and orange food gel (optional).  Fill a piping bag or ziploc bag with mixture and pipe over cooled cake.  Add sprinkles before it sets.