Banana Nut Bundt Cake
This dairy-free snack cake is easy to whip up with ripe bananas and simple pantry ingredients. Enjoy with a hot cup of coffee or tea!
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Servings: 16
Calories: 272kcal
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.
Nutrition
Calories: 272kcal | Carbohydrates: 52g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 153mg | Fiber: 2g | Sugar: 31g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
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