Ingredients for Banana Nut Bundt Cake
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 2 cups mashed ripe bananas (about 3 medium)
- 1 cup drained crushed pineapple
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped walnuts or pecans
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How to Make Banana Nut Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch fluted tube pan.
- In a large bowl, whisk together 2 ½ cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking soda, and 1 teaspoon ground cinnamon.
- In a separate bowl, whisk together 4 large eggs, 1 cup vegetable oil, 2 cups mashed ripe bananas (about 3 medium), 1 cup drained crushed pineapple, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 1 cup shredded sweetened coconut and 1 cup chopped walnuts or pecans.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
164g
Fat
22g
Carbs
23g
