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 User ID: 6975273 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 User ID: 1215550 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 User ID: 83546 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 User ID: 5826120 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 User ID: 1908061 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 User ID: 4182227 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 User ID: 4645465 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 User ID: 1671534 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 User ID: 1449691 41738
Reviewed Apr. 4, 2008

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

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