Doctor Bird Cake Plus
A moist, flavorful banana cake with pineapple, cherries, and walnuts, perfect for gatherings and tea time, offering a delightful blend of sweet and spicy notes.
Ingredients
- 3 cups sifted all-purpose flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 2 cups white sugar ⓘ
- 1 teaspoon salt (optional) ⓘ
- 2 cups diced very ripe bananas ⓘ
- 1 cup cooking oil ⓘ
- 1 (8 oz) can crushed pineapple with juice ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 3 eggs ⓘ
- 1/2 cup chopped maraschino cherries ⓘ
- 1/2 cup black walnut pieces or nuts of your choice ⓘ
Instructions
- Measure dry ingredients and sift together.
- Dice very ripe bananas to measure 2 cups.
- Add bananas, oil, crushed pineapple with juice, vanilla, and eggs to the dry ingredients.
- Stir gently to blend, do not beat.
- Gently fold in chocolate chips, chopped maraschino cherries, and nuts.
- Pour batter into a greased 9-inch tube or bundt pan.
- Bake at 350°F (175°C) for 1 hour 20 minutes.
- Set aside to cool on a rack without removing from the pan.
Tips & Substitutions
Ensure your bananas are very ripe for maximum sweetness and flavor. You can substitute the black walnuts with pecans or omit nuts entirely for a nut-free version. For added richness, consider incorporating a handful of chocolate chips, which pairs beautifully with the tropical flavors of this cake. Sifting the flour and dry ingredients prevents clumping and ensures a light texture.
Serving Suggestions
Serve slices of Doctor Bird Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs well with a cup of coffee or tea for a cozy afternoon treat. For a festive touch, consider drizzling the cake with a simple glaze or serving it alongside Ray'S Meringue for a beautiful dessert spread.
Storage & Reheating
Store leftover Doctor Bird Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Doctor Bird Cake Plus contains roughly 819 calories, with 2g protein, 55g carbohydrates, and 51g fat. Note that it is relatively high in sodium, at 825mg per serving (36% 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 frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before measuring. They should be very ripe, which makes them perfect for baking. The moisture from thawed bananas can actually enhance the cake's texture.
What can I substitute for crushed pineapple?
If you don't have crushed pineapple, you can use applesauce or mashed ripe pears as a substitute. These alternatives will maintain the moisture in the cake, but you'll miss the unique pineapple flavor. Adjust the sugar in the recipe accordingly, as applesauce can be sweeter.
How can I make this cake gluten-free?
To make a gluten-free version of Doctor Bird Cake, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure all other ingredients, like baking soda and sugar, are certified gluten-free. The texture may vary slightly, but it will still be delicious!
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).