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Banana-Nut Bundt Cake

Name: Banana-Nut Bundt Cake
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 16 servings.
Ingredients: 3 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 3 large eggs, room temperature, beaten; 1 cup canola 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; Optional: Confectioners' sugar, whipped cream and sliced ripe banana

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

16 servings

Each slice of this cake has a temptingly tropical twist. If you'd like, sprinkle confectioners' sugar over the top. —June Yeates, Bradley, Illinois

Banana-Nut Bundt Cake Recipe photo by Taste of Home

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Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, room temperature, beaten
1 cup canola 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
Optional: Confectioners' sugar, whipped cream and sliced ripe banana

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. If desired, serve with confectioners' sugar, whipped cream and bananas.

Nutrition Facts

1 slice: 408 calories, 20g fat (3g saturated fat), 40mg cholesterol, 99mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 6g protein.

Banana-Nut Bundt Cake

Ingredients

Directions

Nutrition Facts

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