Banana-Pineapple Cake(No Eggs)
A moist, flavorful banana-pineapple cake with warm cinnamon and crunchy pecans, perfect for snack or dessert lovers seeking a tropical twist without eggs.
Ingredients
Instructions
- In a large bowl, sift together the flour, baking soda, cinnamon, sugar, and salt.
- Add vanilla, diced bananas, crushed pineapple, chopped pecans, and salad oil to the dry ingredients.
- Mix well until combined, but do not beat the batter.
- Pour the batter into a floured and greased 10-inch tube pan.
- Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider using very ripe bananas, as they enhance sweetness and flavor. If you're out of pecans, walnuts or almonds can be excellent substitutes. To lighten up the cake, you can replace half of the salad oil with unsweetened applesauce. Remember to sift the dry ingredients thoroughly to ensure the cake rises evenly and has a light texture.
Serving Suggestions
This Banana-Pineapple Cake is delightful on its own but can be elevated with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Lemon Cole Slaw for a refreshing contrast. For a beverage, serve it alongside a cup of herbal tea or coffee to enhance the cake's flavors.
Storage & Reheating
Store any leftover Banana-Pineapple Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you prefer, you can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil, allowing it to last for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Pineapple Cake(No Eggs) contains roughly 254 calories, with 6g protein, 56g carbohydrates, and 2g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1003mg per serving (44% 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 replace all-purpose flour with a gluten-free flour blend?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to maintain the cake's structure. The texture might vary slightly, but the flavor will still be delicious.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there's wet batter on the toothpick, it needs more time in the oven. Keep an eye on it towards the end of the baking time.
Can I make this cake ahead of time?
Absolutely! The Banana-Pineapple Cake can be made a day in advance. In fact, letting it sit for a day allows the flavors to meld beautifully. Just store it properly, and if desired, serve it slightly warmed or at room temperature for the best taste.
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).