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Banana-Nut Bundt Cake

5 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

16 servings

Updated: Nov. 09, 2023
Each slice of this cake has a temptingly tropical twist. If you'd like, sprinkle confectioners' sugar over the top. —June Yeates, Bradley, Illinois
Banana-Nut Bundt Cake
Banana-Nut Bundt Cake Recipe photo by Taste of Home
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Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature, beaten
  • 1 cup canola 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 sweetened shredded coconut
  • 1 cup chopped nuts
  • Optional: Confectioners' sugar, whipped cream and sliced ripe banana

Directions

  1. 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.
  2. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely. If desired, serve with confectioners' sugar, whipped cream and bananas.

Nutrition Facts

1 piece: 408 calories, 20g fat (3g saturated fat), 40mg cholesterol, 99mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 6g protein.