Banana-Nut Bundt Cake Recipe

5 3 4
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Banana-Nut Bundt Cake Recipe

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5 3 4
Publisher Photo
June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 2 cups finely chopped ripe bananas (about 3 medium)
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1 cup chopped nuts

Directions

In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan.
Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely. Yield: 12-16 servings.
Originally published as Banana-Nut Bundt Cake in Quick Cooking September/October 2004, p43

Nutritional Facts

1 slice: 408 calories, 20g fat (3g saturated fat), 40mg cholesterol, 99mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 6g protein.

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 2 cups finely chopped ripe bananas (about 3 medium)
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1 cup chopped nuts
  1. In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan.
  2. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely. Yield: 12-16 servings.
Originally published as Banana-Nut Bundt Cake in Quick Cooking September/October 2004, p43

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Reviews forBanana-Nut Bundt Cake

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MY REVIEW
sjpoor User ID: 2565047 145772
Reviewed Dec. 26, 2011

"Made this for Christmas morning and it was a hit. Not too sweet and just the right moistness. It is definitely a keeper."

MY REVIEW
MamaTurtleMiller User ID: 5742030 60488
Reviewed Jan. 5, 2011

"I had everything but the coconut but it still turned out great. It was actually my first bundt cake ever. I improvised and made a coffee cinnamon glaze to go over it. (1 cup powdered sugar, 1 tsp vanilla, 1 tsp cinnamon, 1 tsp powdered instant coffee mix, and milk a tsp at a time until it was the right consistency.) Mine fell apart a bit too but my mother in law said to flour the pan after you grease it to make it come out better."

MY REVIEW
doranne User ID: 2601327 74431
Reviewed Jan. 14, 2010

"I tried this and it was delicious, the only thing is I couldn't get it out of the bundt pan in one piece. What did I do wrong? I used PAM to grease it with, should I have used lard instead?"

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