Banana Pineapple Cake
A moist and flavorful banana pineapple cake combining the sweetness of bananas and the tropical tang of pineapple. Perfect for breakfast, brunch, or dessert, it appeals to fruit lovers and those seeking a comforting, homemade treat with a moist crumb and vibrant flavors.
Ingredients
Instructions
- Mix all ingredients together by hand until well combined.
- Pour the batter into a greased and floured loaf pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes.
- Cool completely before removing from the pan.
Tips & Substitutions
For the best texture, ensure your bananas are very ripe; they should be brown and soft. You can substitute half of the oil with applesauce for a lighter version. If you prefer a nutty flavor, consider adding walnuts or pecans, which pair beautifully with this cake. To enhance the sweetness, a dash of cinnamon can also be included.
Serving Suggestions
This Banana Pineapple Cake is delicious on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a cup of coffee or tea, making it a perfect afternoon treat. For a fruity twist, serve alongside a Fabulous Fruit Cup.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Pineapple Cake contains roughly 1137 calories, with 7g protein, 75g carbohydrates, and 93g fat. It is an excellent source of vitamin C (33% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 551mg per serving (24% 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 instead of canned, but make sure to finely chop it and squeeze out excess juice to avoid adding too much moisture to the batter. This will help maintain the cake's structure and consistency.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or using too much flour. To prevent this, mix just until the ingredients are combined. You can also try sifting your flour before measuring to aerate it, which will help create a lighter texture.
How can I make this cake gluten-free?
To make this Banana Pineapple Cake gluten-free, substitute the plain flour with a 1:1 gluten-free baking flour blend. Ensure that the blend contains xanthan gum or add it separately to maintain the cake's structure. Additionally, check that all other ingredients, especially the baking soda, are gluten-free.
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).