Banana Nut Cake Recipe
Banana Nut Cake Recipe photo by Taste of Home

Banana Nut Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 12-16 servings

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 McCormick® Pure 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

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.

Directions

  1. In a large bowl, combine dry ingredients. Beat in the eggs, oil and vanilla. Fold in pineapple, bananas and nuts.
  2. 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.
Originally published as Banana Nut Cake in Country Extra May 1995, p51

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.

Reviews for Banana Nut Cake

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 28, 2014

"I used two tsp. of cinnamon no nutmeg, pecans instead of walnuts and omega 3 oil instead of vegie oil. The cake is excellent, moist and fit for a party. I served it with whip cream."

MY REVIEW
Reviewed Jul. 17, 2014

"Great recipe! Substituted egg beaters, 1 cup of sugar w/Splenda, 1/2 cup applesauce w/the remainder oil, & 1 cup pecans instead of walnuts and it was delicious! I will definitely make this again."

MY REVIEW
Reviewed May. 30, 2014

"Not happy with this cake. Next time I will grease and flour the pan. My cake stick and there is no top as it is still in the pan."

MY REVIEW
Reviewed Nov. 13, 2013

"Banana, Pineapple and walnuts?? What could be better! This is a great recipe that makes A LOT! I choose to put ours into two mini bundt pans and a small loaf pan. This allows us to share this great cake/bread. Some of the pans I left out the walnuts, only because of a neighbor's allergies, still tastes wonderful. A very moist cake that it not soggy or sticky. Great for lunch time packaging or a snack while walking out the door."

MY REVIEW
Reviewed Apr. 11, 2013

"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!"

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