Banana And Pineapple Cake
A moist and flavorful banana and pineapple cake featuring the natural sweetness of ripened bananas and tangy crushed pineapple. Perfect for dessert or teatime, its tender crumb and tropical flavors appeal to family gatherings and special occasions alike.
Ingredients
Instructions
- In a mixing bowl, thoroughly stir together the flour, sugar, salt, and baking powder.
- Make a well in the center of the dry ingredients.
- Combine eggs, bananas, oil, undrained pineapple, and vanilla.
- Add all at once to dry ingredients, stirring until well blended.
- Pour the batter into a greased and floured fluted tube pan (Bundt pan).
- Bake at 350°F (175°C) for 65 to 70 minutes.
- Cool on a rack.
- Put homemade vanilla frosting or cream cheese frosting on it.
Tips & Substitutions
For a moist Banana and Pineapple Cake, ensure the bananas are very ripe, as they add sweetness and moisture. If you prefer a lighter cake, you can substitute half of the oil with unsweetened applesauce. Additionally, consider adding chopped nuts or shredded coconut for extra texture. This recipe can also be adapted by using gluten-free flour for those following gluten-free diets.
Serving Suggestions
This cake is delightful on its own, but you can enhance it further with a dusting of powdered sugar or a generous layer of cream cheese frosting. Serve it with a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with coffee or tea, making it a perfect treat for brunch or afternoon tea.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To keep it fresh longer, you can freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw at room temperature and enjoy!
Nutrition & Diet Analysis (per serving)
Each serving of Banana And Pineapple Cake contains roughly 538 calories, with 4g protein, 38g carbohydrates, and 42g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 472mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and drain any excess juice to avoid making the batter too wet. Fresh pineapple will add a vibrant flavor and slight texture difference compared to canned.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This works well to bind the ingredients in the cake without using eggs.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick in the center; it should come out clean or with a few crumbs attached. Also, the edges of the cake should start to pull away from the pan. If it’s browning too quickly, you can cover it loosely with aluminum foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).