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Banana Nut Cake

 Banana Nut Cake
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.
12-16 ServingsPrep: 10 min. Bake: 1 hour + cooling


  • 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


  • In a large bowl, combine dry ingredients. Beat in the eggs, oil and
  • vanilla. Fold in pineapple, bananas and nuts.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 468 calories, 26 g fat (3 g saturated fat), 53 mg cholesterol, 268 mg sodium,

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Banana Nut Cake (continued)

Nutritional Facts: 53 g carbohydrate, 2 g fiber, 7 g protein.