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Banana Nut Cake

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
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    16 servings

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

  • 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.
  • 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.
    Freeze option: 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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