- 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
- In a mixing bowl, combine dry ingredients. Beat in 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 cake tests done. Cool in pan 15 minutes before removing to a wire rack. When completely cooled, dust with confectioners' sugar. Yield: 12-16 servings.
Reviews forBanana Nut Cake
"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."
"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."
"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."
"I love this cake and so does my co-workers. Can't wait for my family to try on it!"
"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."
"I can't wait to surprise my Aunt w/this cake!!"