Super moist banana and walnut cake

    1 hour 50 min

    Super moist cake thanks to both ripe, mashed bananas and tinned pineapple. Walnuts add another dimension for a cake that is uniquely delicious! Top with cream cheese icing for a decadent treat.

    29 people made this

    Serves: 1 26cm tube cake

    • 375g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 400g caster sugar
    • 1 teaspoon salt
    • 450g mashed bananas
    • 250ml corn oil
    • 1 1/2 teaspoons vanilla extract
    • 3 eggs
    • 225g tinned pineapple, with juice, pureed till smooth
    • 60g chopped walnuts

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin.
    2. Into a large bowl, sieve together the flour, sugar, bicarbonate of soda, cinnamon and salt. Make a well in the flour mixture. Add the mashed bananas, oil, vanilla, eggs and pineapple. Fold in nuts. Pour cake mixture into prepared tin.
    3. Bake in the preheated oven for 90 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool completely on wire rack.

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    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    This is our all time family favorite. It is easy, and always delicious. We usually add extra banana.  -  17 Jan 2001  (Review from Allrecipes US | Canada)


    This cake recipe was published in the news paper in the late 60s as the cake that would not last. Doctor Bird Cake was known for disappearing quickly as everyone loves this cake. Quick and easy this scratch cake became a standby answer to "What do I do with these over ripe bananas?" Keeping a couple cans of pineapple in the pantry, you are always ready to solve this problem deliciously. Even those who don't usually care for cake love this one. My adult kids (30 and 35 yr old) ate this their entire lives and still ask for it.  -  28 Jun 2009  (Review from Allrecipes US | Canada)


    "Awesome cake!" says hubby & kids. I've been baking 30+ yrs. and was delighted to find this recipe for a lighter version of traditional, heavy, oily banana-nut loaf. The pineapple (AND juice) is the secret ingredient here! I baked in 2 square pans and decreased time by 1/2 hr. to achieve thinner, cake-like crusting. Thanks for this recipe!  -  16 Jul 2004  (Review from Allrecipes US | Canada)