Banana Nut Bundt Cake ~
Easy to whip up with ripe bananas and simple pantry ingredients.
This flavorful snack cake pairs exceptionally well with a hot cup of coffee or tea.
Banana Bread Snack Cake
A snack cake differs from a ‘regular’ cake in that it’s not one you would think of to serve for a birthday party or some other celebratory occasion. A snack cake is exactly what the name implies; it’s a snack. It’s the type of cake to reach for when you want something semi-sweet to serve at brunch or accompany your afternoon tea.
This cake is actually very similar to banana bread in taste and texture but it has a slight tropical twist with the addition of crushed pineapple and sweetened shredded coconut. A light dusting of powdered sugar is really all that’s needed but if you prefer a sweeter taste experience, Vegan Cream Cheese Frosting also complements the cake nicely.
One would think that after all these years, I would have a firm sense of how many bananas my family will consume in a week’s time but that would not be correct.
Bananas are one of those grocery items that I continue to overbuy time and time again. Sometimes I like to slice and freeze the excess for smoothies, but you only need so many bananas for that, you know? Plus all those frozen banana slices were starting to pile up and become lost in the abyss that is my freezer only to get tossed out later.
This time, I specifically set aside three bananas to ripen just for this recipe.
The key to maximizing the natural sweetness of the bananas is letting them get super ripe, to the point that the peels are beginning to turn dark and no one wants to eat them. When you get that nagging feeling that it’s time to address the situation by working your kitchen magician skills and turning these bananas into something tasty, that’s when they’re ready to go.
Ingredients for Banana Nut Bundt Cake
- Flour-based baking spray
- Vegan egg replacer of your choice (You will need the equivalent of 3 eggs. I used Bob’s Red Mill Egg Replacer)
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups ripe bananas, mashed
- 1 cup vegetable oil
- 8 ounces crushed pineapple, undrained
- 1 1/2 teaspoon vanilla extract
- 1 cup walnuts, chopped
- 1/2 cup sweetened shredded coconut
- 1 tablespoon confectioners’ sugar, optional for garnish
How to Make Banana Nut Bundt Cake
STEP ONE: Preheat the oven to 350°F. Spray a 10-inch bundt pan with flour-based baking spray.
STEP TWO: In a large bowl, whisk together the flour, sugar, baking soda, and cinnamon. Set aside.
STEP THREE: In a medium bowl stir together the bananas, oil, pineapple, and vanilla. Stir into dry ingredients, just until combined. Fold in the walnuts and coconut.
STEP FOUR: Pour into the prepared bundt pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan then turn the cake out onto a wire rack to cool completely.
STEP FIVE: Use a sifter or dusting wand to add a light dusting of confectioners sugar then serve.
More Cake Recipes You’ll Love!
- Cranberry Coffee Cake
- Vegan Carrot Cake
- Coconut Poke Cake
- Small Batch Vanilla Cupcakes
- Christmas Fruitcake
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Banana Nut Bundt Cake
Ingredients
- Flour-based baking spray
- Vegan egg replacer equivalent of 3 eggs
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups ripe bananas mashed
- 1 cup vegetable oil
- 8 ounces crushed pineapple undrained
- 1 1/2 teaspoon vanilla extract
- 1 cup walnuts chopped
- 1/2 cup sweetened shredded coconut
- 1 tablespoon confectioners’ sugar optional for garnish
Instructions
- Preheat the oven to 350°F. Spray a 10-inch bundt pan with flour-based baking spray.
- In a large bowl, whisk together the flour, sugar, baking soda, and cinnamon. Set aside.
- In a medium bowl stir together the bananas, oil, pineapple, and vanilla. Stir into dry ingredients, just until combined. Fold in the walnuts and coconut.
- Pour into the prepared bundt pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan then turn the cake out onto a wire rack to cool completely.
- Use a sifter or dustng wand to add a light dusting of confectioners sugar then serve.
Jacqui
I was on the lookout for a reliable and tasty vegan Bundt cake recipe and this is just perfect! Thanks so much for sharing. It is straight forward, easy to follow and turns out incredibly delish!