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Banana-Nut Bundt Cake Recipe

100% would make again

June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.

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12-16 Servings
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
2 cups finely chopped ripe bananas (about 3 medium)
1 can (8 ounces) crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1/2 cup flaked coconut
1 cup chopped nuts

Directions

In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 408 calories, 20 g fat (3 g saturated fat), 40 mg cholesterol, 99 mg sodium, 53 g carbohydrate, 2 g fiber, 6 g protein.

Banana-Nut Bundt Cake published in Quick Cooking September/October 2004, p43