Mom'S Pineapple Banana Nut Cake
A moist and flavorful pineapple banana nut cake combining sweet bananas, tangy pineapple, warm cinnamon, and crunchy nuts, perfect for dessert or tea time gatherings.
Ingredients
Instructions
- Assemble all ingredients before mixing.
- Chill bananas after dicing.
- In a mixing bowl, combine sifted flour, baking soda, cinnamon, and salt.
- In a separate large bowl, beat eggs and sugar until well blended.
- Add cooking oil and vanilla to the egg mixture, mixing thoroughly.
- Stir in the crushed pineapple (undrained), diced bananas, and chopped nuts.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour batter into a greased and floured baking pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have chopped nuts, walnuts or pecans work well, or you can omit them for a nut-free version. To enhance the banana flavor, try adding a splash of banana extract. Ensure your bananas are ripe for the best sweetness and texture.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Karen'S Banana Pudding for a scrumptious dessert spread. For a brunch option, serve with a side of fresh fruit or alongside Baked French Toast(Wholesome Breakfast; Makes 10 Slices).
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil for up to three months. To reheat, let it come to room temperature or warm gently in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pineapple Banana Nut Cake contains roughly 2100 calories, with 11g protein, 117g carbohydrates, and 133g fat. It is an excellent source of vitamin C (26% of the Daily Value), protein (22% of the Daily Value), and iron (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2125mg per serving (92% 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 canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain any excess juice before adding it to the batter. This will help maintain the right consistency in the cake.
What can I substitute for cooking oil?
You can substitute cooking oil with melted coconut oil or unsweetened applesauce for a healthier option. Both will keep the cake moist while adding a unique flavor.
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 just a few crumbs attached. If it comes out wet with batter, it needs more time in the oven.
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).