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Banana Bundt Cake ~ Easy to whip up with ripe bananas and simple pantry ingredients. Enjoy this snack cake with a hot cup of coffee or tea!

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!
5 from 5 votes
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Course: Brunch, Dessert, Snack
Cuisine: American
Keyword: banana, cupcakes, dairy free, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 16
Calories: 272kcal
Author: Holly Gray


  • 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


  • 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.


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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