Taste of Home
Banana Nut Cake
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
YIELD: 16 servings.
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. —Gloria Barkley, Wilmington, North Carolina
Ingredients
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3 cups all-purpose flour
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2 cups sugar
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1 teaspoon salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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4 large eggs, room temperature
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2 cups mashed ripe bananas (3 to 4 medium)
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1-1/3 cups canola oil
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1 can (8 ounces) crushed pineapple, undrained
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1-1/2 teaspoons vanilla extract
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1-1/2 cups chopped walnuts
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Optional: Confectioners' sugar and whipped cream
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 piece: 468 calories, 26g fat (3g saturated fat), 53mg cholesterol, 268mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 7g protein.
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