Hawaiian Banana Nut Cake
Hawaiian Banana Nut Cake is a moist, flavorful dessert combining ripe bananas, crushed pineapple, and crunchy nuts, enhanced with cinnamon and vanilla. Perfect for gatherings or a sweet treat, its tropical flavors and tender crumb make it a crowd-pleaser for any occasion.
Ingredients
Instructions
- Combine all ingredients and mix well.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 325°F for 1 hour and 25 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute half of the oil with unsweetened applesauce for a healthier option. If you don't have chopped nuts on hand, try using sunflower seeds or pumpkin seeds for a similar crunch. Ensure your bananas are very ripe for the best flavor and sweetness.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Sweet Stewed Tomatoes for a contrasting flavor profile. For a festive touch, consider serving it alongside a fruit salad or a slice of Paralee Sargent'S Strawberry Salad for a refreshing side.
Storage & Reheating
Store any leftover Hawaiian Banana Nut Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds, or until warmed through, to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Banana Nut Cake contains roughly 2644 calories, with 19g protein, 172g carbohydrates, and 217g fat. It is an excellent source of vitamin C (58% of the Daily Value), protein (39% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2003mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple; just make sure to finely chop and drain it well to prevent excess moisture in the batter. Fresh pineapple adds a vibrant flavor, although the canned version is often sweeter and more convenient.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. Baking times may vary depending on your oven, so keep an eye on it during the last few minutes.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).