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Banana Nut Cake Recipe

Banana Nut Cake Recipe

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 YIELD: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


  • 1. 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.

Nutritional Facts

1 slice: 468 calories, 26g fat (3g saturated fat), 53mg cholesterol, 268mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 7g protein.

Reviews for Banana Nut Cake

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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."

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."

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."

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."

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!"

Reviewed Sep. 14, 2010

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

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."

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."

Reviewed Apr. 4, 2008

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

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