Cake That Won'T Last
A moist, flavorful banana pineapple cake with a hint of cinnamon and a crunchy nut topping. This versatile treat is perfect for breakfast, snack, or dessert, appealing to those who enjoy fruity, spiced baked goods with a tender crumb and delightful texture from nuts and fruit mix-ins.
Ingredients
Instructions
- Mix all the ingredients by hand in a large bowl until well blended.
- Pour the batter into a greased and floured angel food or Bundt pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes.
- Do not open the oven door during the first hour of baking.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you're out of mashed bananas, unsweetened applesauce can be a great substitute. You can also add chocolate chips for a richer flavor or use walnuts instead of other nuts for a crunchier texture. Make sure all ingredients are at room temperature for better mixing.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Bill'S Favorite Banana Pudding for a delightful dessert spread. For a festive touch, serve it with a sprinkle of powdered sugar or a drizzle of Grandma Leones' Caramel Frosting.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to three months. To reheat, simply microwave slices for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cake That Won'T Last contains roughly 1555 calories, with 23g protein, 215g carbohydrates, and 40g fat. It is an excellent source of vitamin C (81% of the Daily Value), protein (46% of the Daily Value), and dietary fiber (42% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1786mg per serving (78% 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 make this cake without eggs?
Yes, you can substitute eggs with flaxseed meal or applesauce. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. This will help bind the ingredients while keeping it moist.
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. Keep in mind that baking times can vary based on your oven, so start checking at the 1-hour mark.
Can I add other fruits to this recipe?
Absolutely! You can mix in chopped apples or berries for added flavor. Just be sure to adjust the wet ingredients slightly to maintain the right batter consistency. Experimenting with fruits can create delightful variations!
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).