Banana-Pineapple Spice Cake
A moist and flavorful spice cake with ripe bananas and pineapple, accented by warm cinnamon and nutmeg. Topped with crunchy pecans, it offers a delightful combination of sweetness and spice, perfect for family gatherings or dessert lovers seeking a comforting homemade treat.
Ingredients
Instructions
- Cream sugar and oil together; add beaten eggs.
- In a separate bowl, stir all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg).
- Gradually add dry ingredients to the egg mixture, mixing well.
- Stir in mashed bananas and chopped pecans until evenly combined.
- Pour batter into three greased and floured 9-inch pans.
- Bake at 350°F (175°C) for 25 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure a moist cake, make sure your bananas are very ripe; they should be brown and spotty. If you don't have pecans, walnuts or almonds work well as substitutes. You can also add a touch of vanilla extract for extra flavor. For a more decadent touch, consider frosting the cake with cream cheese icing. This cake pairs beautifully with Tutti Frutti Ice Cream for a delightful dessert experience.
Serving Suggestions
This Banana-Pineapple Spice Cake is perfect for brunch or as a sweet treat after dinner. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and perhaps a side of fresh fruit for a refreshing contrast. It also pairs well with coffee or tea, making it a great addition to any gathering or celebration.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Pineapple Spice Cake contains roughly 1847 calories, with 14g protein, 120g carbohydrates, and 152g fat. It is an excellent source of dietary fiber (107% of the Daily Value), calcium (40% of the Daily Value), and iron (39% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2943mg per serving (128% 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 it may alter the texture slightly, making the cake denser. To maintain moisture, consider adding an extra tablespoon of oil or a splash of milk.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this can dry out the cake. Start checking around the 25-minute mark.
Can I add pineapple to the batter?
Absolutely! Adding crushed pineapple can enhance the flavor and moisture of the cake. Just be sure to drain it well to prevent the batter from becoming too wet. About 1 cup of crushed pineapple should work nicely.
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).