It Won'T Last Cake
A moist, flavorful banana cake packed with pineapple and pecans, perfect for dessert or brunch, offering a sweet and nutty taste with tropical hints.
Ingredients
Instructions
- Mix all ingredients; do not beat, just blend.
- Pour the batter into a greased Bundt pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Let the cake cool before removing from the pan.
Tips & Substitutions
To enhance the flavor, consider using ripe bananas for natural sweetness. If you're short on pecans, walnuts are a great substitute. For a lighter version, you can reduce the sugar slightly or use a sugar alternative. Ensure your oven is properly preheated to avoid uneven baking. Mixing the ingredients gently helps retain the cake's moisture, similar to techniques used in other American recipes like Teatime Muffins.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it as a dessert after a hearty meal or enjoy it with coffee during brunch. It also makes an excellent addition to a dessert table alongside other baked goods like Blackout Cake or Weisenborn Date Pudding.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of It Won'T Last Cake contains roughly 2407 calories, with 27g protein, 153g carbohydrates, and 200g fat. It is an excellent source of dietary fiber (99% of the Daily Value), vitamin C (82% of the Daily Value), and protein (54% of the Daily Value). Note that it is relatively high in sodium, at 2182mg per serving (95% 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 ensure they are thawed and well-drained before adding them to the batter. This will help maintain the cake's texture and moisture content.
What type of oil is best for this cake?
Neutral oils like vegetable or canola oil work best for this recipe as they won’t alter the flavor of the cake. You can also use melted coconut oil for a hint of tropical flavor.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day as the flavors meld together. Just store it properly and bring it to room temperature before serving for the best taste.
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).