Pumpkin and Banana Loaf Cake

• Loaf: 125g salted butter, softened
• ½ cup brown sugar
• ½ cup caster sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1 large ripe banana, mashed
• 1 cup pumpkin purée
• 2 tbsp pumpkin spiced syrup (see below)
• 2 cups self-raising flour
• Pinch of salt
• ½ cup SUCSEED Energy Blend
• 1 tsp mixed spice or pumpkin spice blend (or to taste)
• Pumpkin spiced syrup: ½ cup pumpkin juice (or water + 1 tbsp pumpkin purée)
• ½ cup sugar
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• Pinch of cloves
• Frosting: ½ cup cream cheese (softened)
• 3 tbsp icing sugar (powdered sugar)

To make the loaf

• Preheat the oven to 170°C (fan 160°C) and line a loaf tin with baking paper.
• Cream together the butter, brown sugar, and caster sugar until light and fluffy.
• Add the eggs and vanilla extract, mixing until smooth.
• Stir in the mashed banana, pumpkin purée, and pumpkin spiced syrup.
• Fold in the flour, salt, spices, and SUCSEED Energy Blend until just combined — do not overmix.
• Spoon the mixture into the prepared tin and smooth the top.
• Bake for 45–55 minutes or until a skewer inserted in the centre comes out clean.
• Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

To make the pumpkin spiced syrup

• Combine pumpkin juice, sugar, and spices in a small saucepan.
• Bring to a gentle simmer and cook for 3–5 minutes until the sugar dissolves and the syrup slightly thickens.
• Remove from the heat and cool before using. Store any extra in a jar in the fridge for up to a week.

To make the frosting

• In a small bowl, beat together the cream cheese, icing sugar, and vanilla until smooth.
• Once the loaf is completely cool, spread the frosting evenly over the top.
• Optional: sprinkle with a pinch of cinnamon or a scattering of SUCSEED Energy Blend for texture and sparkle.