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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 banana nut cake can be frozen and also keeps well in the refrigerator, I try to have one on hand—just in case. —Gloria Barkley, Wilmington, North Carolina
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    16 servings


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 large eggs, room temperature
  • 2 cups mashed ripe bananas (3 to 4 medium)
  • 1-1/3 cups canola oil
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups chopped walnuts
  • Optional toppings: Confectioners' sugar and whipped cream


  • Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, whisk flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine eggs, bananas, oil, pineapple and vanilla. Add to flour mixture; stir just until moistened. Fold in nuts.
  • Pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with whipped cream and additional bananas.
    Freeze option: Securely wrap cooled cake in foil, then freeze. To use, thaw at room temperature.

Test Kitchen tips
  • To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
  • Nutrition Facts
    1 slice: 468 calories, 26g fat (3g saturated fat), 53mg cholesterol, 268mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 7g protein.

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    • icecoffee
      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
      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
      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
      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
      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
      Sep 14, 2010

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

    • elsonj
      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
      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
      Apr 4, 2008

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

    • malbert
      Sep 26, 2007

      No comment left