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Banana Nut Cake Recipe

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I'm a pastor's wife and it's so good to have something to serve when friends drop in unexpectedly. Because this cake can be frozen and also keeps well in the refrigerator, I try to have one on hand...just in case.

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12-16 Servings
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon each baking powder, baking soda, salt, ground cinnamon and nutmeg
4 eggs, lightly beaten
1-1/3 cups vegetable oil
1-1/2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, undrained
2 cups mashed ripe bananas (3 to 4 medium)
1-1/2 cups chopped walnuts
Confectioners' sugar

Directions

In a large bowl, combine dry ingredients. Beat in the eggs, oil and vanilla. Fold in pineapple, bananas and nuts.
Pour into a well-greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 468 calories, 26 g fat (3 g saturated fat), 53 mg cholesterol, 268 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.

Banana Nut Cake published in Country Extra May 1995, p51

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