Banana-Pineapple Pound Cake
A moist, flavorful pound cake infused with bananas and pineapple, perfect for fruity dessert lovers and suitable for gatherings or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a tube pan and set aside.
- Mix flour, sugar, cinnamon, salt, and baking soda in a bowl.
- Add diced bananas, crushed pineapple with juice, vanilla, eggs, and oil to the dry ingredients.
- Blend well with a spoon until combined.
- Do not overbeat.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 20 minutes or until the cake tests done.
Tips & Substitutions
For best results, use overripe bananas as they provide more moisture and sweetness. If you don't have crushed pineapple, you can substitute with finely chopped fresh pineapple or even applesauce for added moisture. Adjust the sugar to your preference, particularly if your bananas are very sweet. If you like a nuttier flavor, consider adding 1 cup of chopped walnuts or pecans to the batter.
Serving Suggestions
Serve this Banana-Pineapple Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. You can also enjoy it as an afternoon snack or breakfast treat. For a fun twist, try serving alongside Sue'S Prune Cake for a mixed dessert platter.
Storage & Reheating
Once the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a freezer-safe bag for up to 3 months. To reheat, microwave a slice for about 20-30 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Pineapple Pound Cake contains roughly 805 calories, with 5g protein, 59g carbohydrates, and 63g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 813mg per serving (35% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra tablespoon of oil or an additional banana. Additionally, you might want to sift the whole wheat flour to avoid a gritty texture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Keep an eye on the baking time, as ovens can vary, and start checking a few minutes before the recommended time.
Can I make this recipe ahead of time?
Absolutely! You can make the cake a day in advance. Just be sure to store it properly once it has cooled. If you want to make it even further ahead, consider freezing it. Thaw in the refrigerator overnight before serving for optimal taste and texture.
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).