Voting thumbnail banana nut cake
Banana Nut Cake
Recipe by Cassie Damewood
We're Going Nuts
Mom made this cake all the time and over the years, it came to be known as Banana Nut Bread, although it is definitely a cake. It just sounds so much healthier and breakfast appropriate when we call it bread instead of cake. Whatever you call it, it’s a snap to make, exceptionally moist and satisfying, and the lightly roasted nuts play like a symphony with the coconut. Mom always baked hers in a Bundt pan but it can be baked in loaf pans (easier to call it bread then!) or as muffins (actually cupcakes!). Adjust cooking times lower if the latter two options are used.

Instructions:
  1. Adjust oven rack to center position. Preheat oven to 350 degrees.
  2. Mix dry ingredients in large electric mixing bowl.
  3. Add remaining ingredients and mix well.
  4. Pour into a very well greased Bundt pan.
  5. Bake for about 1 hour and 20 minutes.
  6. Cool completely before removing from pan.
Ingredients:
  • Flour x 3 cup
  • Sugar x 2 1/2 cup
  • Baking soda x 1 teaspoon
  • Salt x 1 teaspoon
  • Vegetable/Canola oil x 1 1/2 cup
  • Buttermilk x 1/3 cup
  • Eggs x 3
  • Mashed ripe bananas (about 5 medium bananas) x 1 1/2 cup
  • Vanilla x 1 teaspoon
  • Shredded coconut x 1 cup
  • Lightly roasted walnuts or pecans, roughly chopped x 1 cup

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