Banana Pineapple Nut Cake Recipe

Name: Banana Pineapple Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 2 c. sugar; 1 tsp. salt; 1 tsp. baking soda; 3 eggs, slightly beaten; 3 c. mashed bananas; 1 c. cooking oil; 1 (8 oz.) can crushed pineapple, undrained; 1 1/2 tsp. vanilla; 1 c. chopped walnuts

Servings: persons

3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
3 eggs, slightly beaten
3 c. mashed bananas
1 c. cooking oil
1 (8 oz.) can crushed pineapple, undrained
1 1/2 tsp. vanilla
1 c. chopped walnuts

1
Heat oven to 350u00b0.
2
Combine together flour, sugar, salt and baking soda.
3
Combine eggs, bananas, oil, undrained pineapple, nuts and vanilla.
4
Add all at once to dry ingredients, stirring until moistened.
5
Pour butter into greased and floured 10-inch tube pan.
6
Bake in 350u00b0 oven for 65 to 75 minutes or until cake tests done.
7
Cool in pan 15 minutes.
8
Remove from pan and cool on wire rack.
9
Sprinkle with confectioners sugar.

2328

kcal

Calories

108

Fat

311

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. all-purpose flour, 2 c. sugar, 1 tsp. salt, 1 tsp. baking soda, and more.

Yes, Banana Pineapple Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Pineapple Nut Cake

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