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

Banana Nut Cake Recipe

Read Reviews (6)
5 6
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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.
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 King Arthur Unbleached 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

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(6)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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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!

MY REVIEW
Reviewed Sep. 14, 2010

I love this cake and so does my co-workers. Can't wait for my family to try on it!

MY REVIEW
Reviewed Jun. 24, 2010

Makes a big beautiful moist cake that stirs together quickly. I used my bunt pan which made a very attractive cake.

MY REVIEW
Reviewed Feb. 1, 2010

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.

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