{"id":106571,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/banana-nut-cake\/"},"modified":"2024-09-04T17:58:08","modified_gmt":"2024-09-04T22:58:08","slug":"banana-nut-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/banana-nut-cake\/","title":{"rendered":"Banana Nut Cake"},"content":{"rendered":"<p>While you could buy a pre-made banana nut cake easily enough, making it from scratch just tastes so much better. Between the warming spices of cinnamon and nutmeg, the creamy sweetness of ripe bananas, and the satisfying crunch of chopped walnuts, this banana nut cake is a delicious, satiating and popular treat to share. You&#8217;ll use basic baking ingredients (flour, sugar, salt, leavening agents) and add flavor and moisture (bananas, pineapple, vanilla extract). The result is a simple banana bread-style cake that&#8217;s straightforward but delicious. Serve warm with a steaming cup of milky <a href=\"https:\/\/www.tasteofhome.com\/recipes\/warm-spiced-chai\/\" data-name=\"www.tasteofhome.com\/recipes\/warm-spiced-chai\/\" data-module=\"content engagement\" data-position=\"embedded links\">chai tea<\/a>.<\/p>\n<h2>Ingredients for Banana Nut Cake<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035364\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3519_LauraScherb_1-scaled.jpg?fit=700%2C1024\" alt=\"Ingredients for banana nut cake.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Dry ingredients:\u00a0<\/strong>Combine all-purpose flour, sugar, salt, baking powder, baking soda, ground cinnamon and ground nutmeg.<\/li>\n<li><strong>Wet ingredients:\u00a0<\/strong>Wet ingredients include large eggs, well-ripened bananas, canola oil, crushed pineapple and vanilla extract.<\/li>\n<li><strong>Walnuts:\u00a0<\/strong>This recipe calls for chopped walnuts, but you can use pecans or hazelnuts as well.<\/li>\n<li><strong>Optional:\u00a0<\/strong>Confectioners&#8217; sugar and whipped cream to serve.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make batter, combine<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035365\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3519_LauraScherb_3-scaled.jpg?fit=700%2C1024\" alt=\"Make the batter for banana nut cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat oven to 350\u00b0F. Grease and flour a 10-inch tube pan. In a large bowl or stand mixture, whisk flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine eggs, bananas, oil, pineapple and vanilla. Add the wet mixture to the dry; stir just until moistened. Gently fold in the nuts.<\/p>\n<h3>Step 2: Bake and garnish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035366\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3519_LauraScherb_6-scaled.jpg?fit=700%2C1024\" alt=\"Bake and garnish the banana nut cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p>Pour batter in prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60 to 65 minutes. Cool in pan for 15 minutes, and then remove it to a wire rack to cool completely. If desired, dust with confectioners&#8217; sugar and serve with whipped cream, additional sliced bananas and crumbled walnuts.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035367\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3519_LauraScherb_8-scaled.jpg?fit=700%2C1024\" alt=\"Banana nut cake is an easy, classic favorite.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<h2>Banana Nut Cake Variations<\/h2>\n<ul>\n<li><strong>Add chocolate: <\/strong>Stirring in chocolate chips along with chopped walnuts will take this cake to the next level. To do so, add in as much chocolate as you&#8217;d like starting with a 1\/4 cup, and stir gently. Add more as desired. Be careful to not over-stir, as this will make the banana cake tough.<\/li>\n<li><strong>Top with a glaze:\u00a0<\/strong>The confectioners&#8217; sugar garnish at the end is simple and pleasing, but if you want a sweeter, more cake-like serving, consider adding a glaze. This <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade vanilla glaze<\/a> is a good choice. Or swap the vanilla for almond extract\u2013a yummy option to complement the banana flavor of the cake.<\/li>\n<li><strong>Frost it:<\/strong> The glaze above is similar to a frosting but it&#8217;s lighter and drippy. If you&#8217;d like a true frosting, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade cream cheese frosting<\/a> is a delicious choice.<\/li>\n<\/ul>\n<h2>How to Store Banana Nut Cake<\/h2>\n<p>Securely wrap any leftover banana and nuts cake with wax paper, aluminum foil or in another airtight container and pop it in the fridge. Additionally, this banana nut cake recipe freezes well. To do so, place the cake in an airtight, freezer-safe container.<\/p>\n<h3>How long does banana nut cake last?<\/h3>\n<p>Enjoy leftover banana nut cake leftovers within 3 days. If you&#8217;re storing it in the freezer it will last 3 to 4 months.<\/p>\n<h2>Banana Nut Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035368\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3519_LauraScherb_9-scaled.jpg?fit=700%2C1024\" alt=\"Banana nut cake is an easy, classic favorite.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<h3>Why is my banana cake rubbery?<\/h3>\n<p>The more that you stir a batter with flour in it, the more gluten will develop. The result? A rubbery, tough banana cake. It&#8217;s important to stir until just moist and leave it at that. To add in the walnuts and chocolate chips, gently stir or fold in so as not to over-mix.<\/p>\n<h3>Why is my banana cake soggy in the middle?<\/h3>\n<p>Bananas typically have a high moisture content. This is partly what makes banana cake so delicious\u2013it&#8217;s rich, gently sweet and moist. But if you&#8217;re continually seeing a sunken middle, you do have a few options for troubleshooting the issue. Be sure to preheat the oven fully and while the cake is baking, try to not open the door to check its progress. Check for doneness with a small item, such as a cake tester or toothpick. And one trick that seems to work well is actually leaving it in the oven to cool gradually. You can open the door to let the heat out more quickly so as not to over-bake.<\/p>\n<h3>Can I make this vegan?<\/h3>\n<p>This particular banana nut cake recipe is easy to make into a vegan option. Simply swap out the eggs for a vegan egg option and bake as the recipe calls for.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you need an idea for what to do with those few over-ripe bananas nobody wants to eat, consider throwing together this quick and easy banana nut cake. Gently sweet and nicely crunchy, it&#8217;s a total crowd-pleaser.<\/p>\n","protected":false},"author":7061,"featured_media":2089364,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303976,303971,304158,307116,305753,305744,304328,304993,304288,305487,304338,304515,304343,307104,303966,304988,304368,303887,306848,304268,307449,304558,324623,304150,303883,307493],"categories-v2":[308508,308500,310461,309438,311395,310165,311402,311389,308988,308984,308481,308940,259620,310796,308992,308880,308993,310155,308495,308935,308745,308478,309603,259483,310465,308910,309177,309434,308476,310496],"coauthors":[343493],"recommended_recipes":[{"post_title":"Banana Pound Cake","post_link":"\/recipes\/banana-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Banana-Pound-Cake_EXPS_TOHD24_25699_KristinaVanni_7.jpg"},{"post_title":"Banana Pudding Cake","post_link":"\/recipes\/banana-pudding-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Banana-Pudding-Cake_EXPS_HCA25_63227_MD_P2_01_22_13b.jpg"},{"post_title":"Banana Split Cake","post_link":"\/recipes\/banana-split-icebox-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Banana-Split-Cake_EXPS_TMBD24_91338_LauraScherb_10.jpg"},{"post_title":"Banana Chocolate Cake","post_link":"\/recipes\/banana-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Banana-Chocolate-Cake_EXPS_DSBZ17_23306_B01_13_1b.jpg"},{"post_title":"Banana Cake","post_link":"\/recipes\/banana-cake-with-cream-cheese-frosting\/","post_image":"\/wp-content\/uploads\/2024\/09\/Banana-Cake_EXPS_TOHVP24_38952_MR_09_12_1.jpg"},{"post_title":"Potluck Banana Cake","post_link":"\/recipes\/potluck-banana-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Potluck-Banana-Cake_EXPS_FT20_37551_F04_07_1b_HOME.jpg"},{"post_title":"Banana Coffee Cake","post_link":"\/recipes\/banana-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Banana Coconut Cake","post_link":"\/recipes\/banana-coconut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1851_CW2033C29C-1.jpg"},{"post_title":"Peanut Butter Banana Cake","post_link":"\/recipes\/peanut-butter-banana-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28266_RM854454D48A.jpg"},{"post_title":"Banana Nut Cupcakes","post_link":"\/recipes\/banana-nut-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Banana-Nut-Cupcakes_exps21393_W101973175D05_12_1bC_RMS.jpg"},{"post_title":"Banana Cake","post_link":"\/recipes\/banana-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Banana-Cake_exps14883_W101973175A10_06_2bC_RMS.jpg"},{"post_title":"Banana and Nut Cake","post_link":"\/recipes\/banana-and-nut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11904QC10096C48B.jpg"},{"post_title":"Banana Chiffon Cake","post_link":"\/recipes\/banana-chiffon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11684_TH10079C68A.jpg"},{"post_title":"Banana Nut Layer Cake","post_link":"\/recipes\/banana-nut-layer-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1273_TH1604C67.jpg"},{"post_title":"Banana Spice Cake","post_link":"\/recipes\/banana-spice-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Banana Applesauce Cake","post_link":"\/recipes\/banana-applesauce-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4421_RX1582C47B.jpg"},{"post_title":"Nutty Banana Cake","post_link":"\/recipes\/nutty-banana-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35218_TH1112578D29C-2.jpg"},{"post_title":"Banana-Nut Waffle Cake","post_link":"\/recipes\/banana-nut-waffle-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Banana-Nut-Waffle-Cake_EXPS_THCA18_198432_C05_12_1b.jpg"},{"post_title":"Banana Chip Cake","post_link":"\/recipes\/banana-chip-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Banana-Chip-Cake_exps127794_THHC2377559B01_04_3bC_RMS.jpg"},{"post_title":"Apple Nut Cake","post_link":"\/recipes\/apple-nut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4169_RM1222C47D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_3519_LauraScherb_9.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/banana-nut-cake\/","name":"Banana Nut Cake","datePublished":"2018-01-01","dateModified":"2024-09-04","prepTime":"PT10M","cookTime":"PT60M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_3519_LauraScherb_9.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"If you need an idea for what to do with those few over-ripe bananas nobody wants to eat, consider throwing together this quick and easy banana nut cake. Gently sweet and nicely crunchy, it's a total crowd-pleaser.","recipeIngredient":["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: Confectioners' sugar and whipped cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Make batter, combine","text":"Preheat oven to 350\u00b0F. Grease and flour a 10-inch tube pan. In a large bowl or stand mixture, whisk flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine eggs, bananas, oil, pineapple and vanilla. Add the wet mixture to the dry; stir just until moistened. Gently fold in the nuts.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3519_LauraScherb_3-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and garnish","text":"Pour batter in prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60 to 65 minutes. Cool in pan for 15 minutes, and then remove it to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with whipped cream, additional sliced bananas and crumbled walnuts.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3519_LauraScherb_6-scaled.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Tana Baer"}],"nutrition":{"@type":"NutritionInformation","calories":" 468 calories","fatContent":"26g fat (3g saturated fat)","cholesterolContent":"53mg cholesterol","sodiumContent":"268mg sodium","carbohydrateContent":"53g carbohydrate (32g sugars","fiberContent":"2g fiber)","proteinContent":"7g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":10,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cynthia915"},"reviewBody":"I made this cake and it turned out absolutely delicious, I made it exactly like the recipe except I add 2 teaspoons of cinnamon,  1cup of walnuts and 1\/2 cup pecans. Most definitely will make this again \ud83d\ude0d","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSeahorse"},"reviewBody":"I made this cake exactly as written except used pecans instead of walnuts. It was moist (but not heavy), flavorful, and absolutely delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"salar"},"reviewBody":"<p>I really like how easy it is to make but if one piece is like 400 calories then that could be bad for the person eating it. Not to mention, there are only SEVEN grams of protein.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueApple"},"reviewBody":"Banana, Pineapple and walnuts?? What could be better!  This is a great recipe that makes A LOT!  I choose to put ours into two mini bundt pans and a small loaf pan.  This allows us to share this great cake\/bread.  Some of the pans I left out the walnuts, only because of a neighbor's allergies, still tastes wonderful.  A very moist cake that it not soggy or sticky.  Great for lunch time packaging or a snack while  walking out the door.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldChilli"},"reviewBody":"This is SO much better than banana bread!  It's the best cake I think I've ever eaten.  It is loaded with flavor, light and moist ... I couldn't ask for anything better, and it's so easy to make.   I will never throw away ripe bananas again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBattery"},"reviewBody":"I used two tsp. of cinnamon no nutmeg, pecans instead of walnuts and omega 3 oil instead of vegie oil. The cake is excellent, moist and fit for a party. I served it with whip cream.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHelmet"},"reviewBody":"Great recipe! Substituted egg beaters, 1 cup of sugar w\/Splenda, 1\/2 cup applesauce w\/the remainder oil, & 1 cup pecans instead of walnuts and it was delicious! I will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFries"},"reviewBody":"Makes a big beautiful moist cake that stirs together quickly.  I used my bunt pan which made a very attractive cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCar"},"reviewBody":"So good that it needs no adornment!  I usually bake two of these cakes at a time, one to eat the day it's baked and one to freeze.   I don't double the recipe - I start over for the second one.  I learned the hard way that doubling is not recommended.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenClover"},"reviewBody":"Not happy with this cake. Next time I will grease and flour the pan. My cake stick and there is no top as it is still in the pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"3519","romance_copy_dek":"If you need an idea for what to do with those few over-ripe bananas nobody wants to eat, consider throwing together this quick and easy banana nut cake. Gently sweet and nicely crunchy, it's a total crowd-pleaser.","enhanced_recipe_title":"Banana Nut Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups all-purpose flour","IngredientText":"3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking soda","IngredientText":"1 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground nutmeg","IngredientText":"1 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, room temperature","IngredientText":"4 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups mashed ripe bananas (3 to 4 medium)","IngredientText":"2 cups mashed ripe bananas (3 to 4 medium)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups canola oil","IngredientText":"1-1\/3 cups canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (8 ounces) crushed pineapple, undrained","IngredientText":"1 can (8 ounces) crushed pineapple, undrained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons vanilla extract","IngredientText":"1-1\/2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups chopped walnuts","IngredientText":"1-1\/2 cups chopped walnuts"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: Confectioners' sugar and whipped cream","IngredientText":"Optional: Confectioners' sugar and whipped cream"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_3519_LauraScherb_9.jpg","RecipeId":3519,"AttachmentSourceId":null,"AttachmentSource":"Laura Scherb for Taste Recipes","PhotoCredit":"Banana Nut Cake Recipe photo by Laura Scherb for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD24_3519_LauraScherb_9.jpg","ContributorId":null,"Firstname":"Gloria","Lastname":"Barkley","City":"Wilmington","StateDescription":"North Carolina","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. Bake: 1 hour + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Banana Nut Cake","SubmittedTitle":"Banana Nut Cake","RecipeTypeId":1,"AverageRating":4.6,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT19_3519_F_0828_1.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":60,"TotalTimeInMinutes":70,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Banana Nut Cake","OriginalSourceProject":"Banana Nut Cake","ContestPlacement":"","Trailer":"<br><b>Test Kitchen tips<\/b>\r\n<li>To remove cakes easily, use solid shortening to grease plain and fluted tube pans. <\/li>","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"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. \u2014Gloria Barkley, Wilmington, North Carolina","FreezerDirections":"Securely wrap cooled cake in foil, then freeze. To use, thaw at room temperature.","FreezerDirectionsTitle":"Can you freeze Banana Nut Cake?","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. 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. ","SequenceNo":1},{"Direction":"   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. 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