Banana Nut Pound Cake - Master Cookbook Recipe # 267

Name: Banana Nut Pound Cake - Master Cookbook Recipe # 267
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10-12
Cuisine: Southern
Ingredients: 4 Bananas (ripe); 4 Large eggs (room temperature); 1/3 cup Vegetable oil; 1 box Yellow cake mix; 1/2 tsp Ground cinnamon; 1/2 tsp Ground nutmeg; 1 cup Chopped pecans (plus extra for topping); Optional: Freshly grated nutmeg for dusting

By combining ripe bananas with the warmth of cinnamon and nutmeg, this recipe delivers a dense, moist pound cake texture with very little effort. Topped with crunchy pecans, it’s the perfect treat for breakfast, brunch, or a comforting dessert.

This is recipe #267 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 1 hr Total time: 1 hr 10 min

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Ingredients

4 Bananas (ripe)
4 Large eggs (room temperature)
1/3 cup Vegetable oil
1 box Yellow cake mix
1/2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1 cup Chopped pecans (plus extra for topping)
Optional: Freshly grated nutmeg for dusting

Instructions

Mash: In a large bowl, mash the four bananas until smooth.
Wet Ingredients: Mix the eggs and oil into the mashed bananas.
Combine: Add the yellow cake mix and beat the mixture for 1 minute.
Fold in Flavor: Stir in the cinnamon, nutmeg, and 1 cup of chopped pecans, then mix for another minute to ensure everything is well incorporated.
Prep Pan: Generously spray a Bundt pan with baking spray.
Layer: Pour the batter into the pan. Sprinkle additional pecans over the top and add a dusting of fresh nutmeg if desired.
Bake: Bake at 350°F for 1 hour or until a tester comes out clean.
Cool: Allow the cake to cool in the pan for about 10 to 15 minutes before inverting it onto a serving plate.

Notes

Tammy’s Tips

For the best flavor and moisture, use bananas that are heavily spotted or even completely brown. If you want to make this even more special, try using a butter-flavored yellow cake mix for an extra-rich Southern taste!