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Doctor Bird Cake

Doctor Bird Cake

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Ladan

Ladan

Easy to prepare recipe that I've been baking for over 3 years. It's good year round. You will enjoy baking and eating it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. Into a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Make a well in the flour mixture. Add the mashed bananas, oil, vanilla, eggs and pineapple with juice. Fold in nuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely on wire rack.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CINDY DOWNS
22

CINDY DOWNS

1/31/2003

This is our all time family favorite. It is easy, and always delicious. We usually add extra banana.

Judy Jones
16

Judy Jones

6/29/2009

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.

DEB24
15

DEB24

7/16/2004

"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!

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