Dr. Bird Cake - Or Bananas And Pineapple
A moist, flavorful banana and pineapple cake with warm cinnamon and a tender crumb, perfect for dessert or casual gatherings, appealing to fruit lovers and cake enthusiasts.
Ingredients
Instructions
- Sift all dry ingredients (flour, baking soda, cinnamon, salt) together.
- Cream sugar, eggs, cooking oil, and vanilla until well combined.
- Gradually add the dry ingredients to the creamed mixture.
- Mix in mashed bananas and crushed pineapple (do not drain).
- Pour batter into a tube pan.
- Bake at 350°F (175°C) for 1 hour or until tested done with a toothpick.
- Frost if desired.
Tips & Substitutions
To enhance flavor, consider adding chopped nuts or shredded coconut to the batter. If you have overripe bananas, they'll work perfectly for this recipe, adding natural sweetness. For a twist, try substituting half of the oil with applesauce for a lighter cake. This cake is reminiscent of Sweet Yellow Bread due to its fruity base and moist texture.
Serving Suggestions
Serve slices of Dr. Bird Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This cake pairs wonderfully with a cup of coffee or tea. For a festive touch, consider decorating with a light frosting or fresh fruit. It’s a great choice for brunch alongside Golden Dinner Rolls or as a sweet ending to a meal.
Storage & Reheating
Store any leftover Dr. Bird Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm them in the oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Dr. Bird Cake - Or Bananas And Pineapple contains roughly 645 calories, with 6g protein, 83g carbohydrates, and 34g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1222mg per serving (53% 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 fresh pineapple instead of crushed pineapple?
Yes, you can use fresh pineapple, but make sure to finely chop it to maintain the cake's texture. Keep in mind that using fresh pineapple may alter the moisture content slightly, so you might want to adjust the other wet ingredients accordingly.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add it separately to ensure the cake has the right structure and texture.
Can I freeze Dr. Bird Cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and it will taste just as 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).