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Banana-Nut Bundt Cake

 Banana-Nut Bundt Cake
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.
12-16 ServingsPrep: 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.
Nutritional 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.