citrus banana nut cake

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Yet a new twist on banana nut cake, this is citrus banana nut cake!  You’re gonna get those sparks of citrus with the mandarin oranges, which also add to the cake’s moistness factor, and the fresh lemon juice glaze!

I Know it’s a hit when…

I get rave reviews and the cake is all gone within 36 hours!

Most all of my recipes that I create, and especially the sweets, desserts, etc., I have at least three and sometimes up to ten taste testers. No everyone doesn’t sit down at a table, taste and review like you might see on The Great British Baking Show. My taste testings are different. People come and go all the time in my kitchen, whether it’s the cable guy, delivery gal, a neighbor dropping in or guests and family who are here.

Yes, these are my ‘food seekers’. My valued and prized taste testers. They have palates and preferences that span from kids to grandparents, Millennials, GenXers, Gen X, Y and Zers. And, they’ll be truthful with me, especially my kids!

Some Other Things
  • You can freeze some of this cake if you like. Either cut in slices and wrap well or cut in large chunks. Make sure the cake’s air tight and wrapped well. Should be eaten within about 6 week.
  • Oh, this cake is perfect for your morning coffee or tea.
  • Use some of the extra drizzle for serving.
  • You certainly can bake in another kind of baking dish, bread pan, coffee cake rectangular casserole type baking dish. I’ve not tried it as a layer cake, but probably it would work!
  • The cake serving plates that you see here in these photos, well, they were given to me by my dear friend, Claudia. They originally beloved to her husband, Harold (who’s now in his 70s) Grandmother who lived in Mississippi. I feel very privileged to be the keeper of family treasures. Sometimes as we downsize in life, our children and grandchildren don’t want our ‘stuff’, things that we saved for decades as heirlooms and legacy pieces. I love bringing to life family treasures! Several folks over the years have entrusted to me these items, from beautiful handmade linens, a unique and delicate teacup collection, original hand written recipe cards and notes, old delicate gorgeous crystal goblets (that looks like it came from Anthropologie!) and more. Gosh, I have no idea who I’ll entrust them to. I have plenty of time to think on that!

Here’s another perfectly easy and show stopper cake, Bridesmaid’s Peach Cake! xoxo ~ally


banana nut cake

walnut banana mandarin cake


  • 3 ripe bananas, mashed
  • 1 cup mandarin oranges with juice (about 1/2 cup)
  • 2 eggs
  • 1/3 cup oil
  • 1/2 cup sugar
  • 1 cup whipped cream cheese
  • 1 3/4 cups flour, all purpose
  • 2 Tbl. baking powder
  • 1/8 tsp. salt
  • 2 cups walnuts, chopped
  • GLAZE: 4 Tbl. fresh lemon juice + 1 cup powdered sugar


  • Grease a bundt pan well. (I use solid Crisco.) Preheat oven to 350.
  • In a large mixing bowl, blend together the bananas, mandarins, eggs, oil, sugar and whipped cream cheese. Blend well.
  • Sift in the flour, baking powder and salt. Blend well. Fold in the nuts. Pour into the well-greased bundt pan. Bake for about 40 to 45 minutes or until a skewer comes clean from the center.
  • Cool well then release from the bundt pan.
  • GLAZE: Whisk together the lemon juice and powdered sugar into a thick mixture. Drizzle on the cake.
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banana nut cake

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