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Banana-Nut Bundt Cake

June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    12-16 servings

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 2 cups finely chopped ripe bananas (about 3 medium)
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1 cup chopped nuts

Directions

  • In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan.
  • Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.
Nutrition Facts
1 slice: 408 calories, 20g fat (3g saturated fat), 40mg cholesterol, 99mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 6g protein.

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