Doctor Bird Cake Recipe - Allrecipes.com
Doctor Bird Cake Recipe
  • READY IN 2 hr

Doctor Bird Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2003

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

 
Most Helpful Critical Review
May 04, 2008

After all the great reviews I expected a great cake. Unfortunately mine came out really dry and boring. All you could taste were bananas even though I put in powdered ginger and allspice too. I even tried to doll it up with frosting (cream cheese frosting) and still didn't like it that much.

 

14 Ratings

Jun 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.

 
Jul 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!

 
Mar 30, 2003

I loved this cake. The pineapple was a great addition. It was so moist and easy. The only thing that I would watch is the time. Mine cooked in only 1 hour in my bundt pan and was perfect. Thanks for this one.

 
Dec 20, 2006

This was great frosted with cream cheese icing.

 
Mar 30, 2008

I was looking for a moist banana cake and this one really fit the bill. I agree with another reviewer about the time necessary to bake it. I used a bundt pan and removed it from the oven after an hour. It is perfect. No need to frost or glaze this.

 
Sep 27, 2010

This is one of my favorite recipes but I definitely would cut back on the cooking time to 1 hr and recommend topping it. My preference is a glaze made from 3 T pineapple juice and powdered sugar. You can also just dust is with powdered sugar after it has cooled.

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 52.2 g
  • 17%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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