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Banana Nut Cake

Total Time

Prep: 10 min. Bake: 1 hour + cooling

Makes

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—just in case. —Gloria Barkley, Wilmington, North Carolina
Banana Nut Cake Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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.
  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.

Can you freeze Banana Nut Cake?

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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