Well Made by Kiley

Preheat the oven to 350F. Grease and line an 8x8” square baking pan with parchment paper, allowing some to hang off the sides. Set aside.

Make the cake batter. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In a separate large bowl, combine the melted and slightly cooled butter, and both sugars. Whisk to combine until smooth and creamy.

Then, add in the eggs, yogurt, mashed bananas, pumpkin puree, and vanilla. Whisk until well combined.

Add the dry ingredients to the wet, and mix until just combined.

Pour the batter into the prepared pan and spread. Set aside while you prepare the topping.

Make the almond praline topping. Combine all of the ingredients in a small saucepan over medium heat. Bring to a simmer while continuously stirring, until it is slightly bubbling and the sugar has dissolved. Continue to cook for 3-5 mins, until it resembles a light caramel color and is gooey.

Remove from the heat. Pour the topping all over the cake batter in the pan, and spread.

Bake at 350F for 45-55 mins with a baking sheet placed on the rack below the pan, until a toothpick inserted into the middle comes out clean or with moist crumbs.

Allow the cake to cool in the pan for 15 mins, then remove and transfer to a wire cooling rack.

Slice into 16 squares, and serve warm with a scoop of vanilla ice cream if desired.

Enjoy!