This moist banana nut cake is made in a Bundt® pan or you can use a loaf pan. It's easy and delicious.
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2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup Land O Lakes® Butter, melted
2 medium (1 cup) ripe bananas, mashed
2 large Land O Lakes® Eggs
1/2 cup chopped walnuts
1/3 cup raisins
Powdered sugar, if desired
Strawberries, halved, if desired
Heat oven to 350°F.
Combine flour, sugar, baking powder and salt in medium bowl. Set aside.
Combine milk, butter, bananas and eggs in large bowl. Beat at medium speed, scraping bowl often, until mixed. Add flour mixture; beat at low speed just until well mixed. Stir in nuts and raisins.
Pour batter into greased and floured 12-cup Bundt® pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Let stand 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired. Garnish with strawberry halves, if desired.
Loaf Pan: Grease bottom only of 9x5-inch loaf pan. Prepare batter as directed above. Pour batter into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Let stand 15 minutes; remove from pan.
Explore reviews fromour online community
It was very good and moist. I did use pecans instead of walnuts and I didn't add raisins. Everyone in my family liked it.
Very moist cake. I substituted mini chocolate chips for the nuts and raisins, delicious.
This is an excellent cake! It is amazingly moist and delicious.
I made this as a loaf instead of a Bundt cake. I also preferred
to leave out the raisins and increase the pecans to 1 cup. It's
great on its own, but if you spread a slice of the cake with a
little Nutella, it's a piece of heaven!