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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.
Nutritional 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.
Originally published as Banana Nut Cake in Country Extra May 1995, p51
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Reviewed on Apr. 11, 2013 by tamarachronister
This is SO much better than banana bread! It's the best cake I think I've ever eaten. It is loaded with flavor, light and moist ... I couldn't ask for anything better, and it's so easy to make. I will never throw away ripe bananas again!
Reviewed on Sep. 14, 2010 by vhillian
I love this cake and so does my co-workers. Can't wait for my family to try on it!
Reviewed on Jun. 24, 2010 by elsonj
Makes a big beautiful moist cake that stirs together quickly. I used my bunt pan which made a very attractive cake.
Reviewed on Feb. 01, 2010 by FriedaG
So good that it needs no adornment! I usually bake two of these cakes at a time, one to eat the day it's baked and one to freeze. I don't double the recipe - I start over for the second one. I learned the hard way that doubling is not recommended.
Reviewed on Apr. 04, 2008 by rapnacek
I can't wait to surprise my Aunt w/this cake!!
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