Judy's Healthy Banana Nut Cake

"A moist, delicious recipe from our former school librarian. A hit with the kids as as after-school snack because of the chocolate chips!"
 
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photo by melingland photo by melingland
photo by melingland
Ready In:
1hr 30mins
Ingredients:
12
Serves:
16
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ingredients

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directions

  • Preheat oven to 325-350 (depending on oven); grease and flour a bundt pan (or two loaf pans, if you prefer).
  • Mix all ingredients together and pour in bundt pan.
  • Bake for 1 hr and 20 minutes.
  • Let cool for several minutes, then invert on serving platter and enjoy.

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Reviews

  1. Moist, flavorful and... *gasp!* healthful?! This is fabulous- extremely moist, with a wonderful banana flavor. It tastes very decadent, despite being pretty healthy! I only used 4 large bananas, which turned out just shy of 3 cups and substituted the flour for whole wheat pastry flour and the sugar for Sucanat. I used about 1/2 cup walnuts and 1/2 cup chocolate chips. This is the first recipe I've made in my new bundt pan and I am just delighted with how it turned out! I didn't find that the oats were particularly noticeable- actually I think the cook time is long enough on this (mine took about 1 1/2 hours at 350°) that the sort of "melt" and just make the texture of the cake even moister and creamier. The banana flavor in this is just terrific and the texture is superb. I love this cake!
     
  2. Made with whole wheat flour and used raisins instead of nuts or chocolate chips. Turned out great ??.
     
    • Review photo by melingland
  3. I found this to have a really nice flavor, but to be a little too heavy for our taste. That *might* be my fault, though. As per the directions I just put everything in 1 bowl and mixed. (I was short on time.) Basically, throwing everything I know about making quick breads and cakes out the door. Next time I will combine all the wet, mix the dry separately and then just combine, and then add the chocolate chips. I, like Roosie, used Whole Wheat Pastry flour and made a sub. for the sugar. I actually cleaned out my sugars using 1/4 cup milled cane, 1/2 cup sucanat, and the rest demarra. I also used 1 cup mini chocolate chips and left out the nuts. This makes a substantial bundt cake and it is very pretty as well. Nice cake, just a little heavy.
     
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Tweaks

  1. Moist, flavorful and... *gasp!* healthful?! This is fabulous- extremely moist, with a wonderful banana flavor. It tastes very decadent, despite being pretty healthy! I only used 4 large bananas, which turned out just shy of 3 cups and substituted the flour for whole wheat pastry flour and the sugar for Sucanat. I used about 1/2 cup walnuts and 1/2 cup chocolate chips. This is the first recipe I've made in my new bundt pan and I am just delighted with how it turned out! I didn't find that the oats were particularly noticeable- actually I think the cook time is long enough on this (mine took about 1 1/2 hours at 350) that the sort of "melt" and just make the texture of the cake even moister and creamier. The banana flavor in this is just terrific and the texture is superb. I love this cake!
     

RECIPE SUBMITTED BY

I live in Sugar Land, Texas. I love to try new recipes. My husband jokes that if he likes something, I never make it again for 6 months! My children are very picky, but do have their favorites that I try to include in our menu more often than every 6 months.
 
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