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

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4.5 9 8
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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


  • 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 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 slice: 468 calories, 26g fat (3g saturated fat), 53mg cholesterol, 268mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 7g protein .


  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

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icecoffee 40310
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."

deltatoolgirl 15647
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."

MIZER 11855
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."

mamaknowsbest 11835
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."

tamarachronister 11834
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!"

vhillian 8994
Reviewed Sep. 14, 2010

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

elsonj 8992
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."

FriedaG 38897
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."

rapnacek 41738
Reviewed Apr. 4, 2008

"I can't wait to surprise my Aunt w/this cake!!"

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