Old-Fashioned Banana-Pineapple Cake
A moist and flavorful banana-pineapple cake that combines ripe bananas and crushed pineapple for a tropical twist. Its tender crumb is enhanced with walnuts and warm cinnamon, making it perfect for family gatherings, casual desserts, or afternoon tea. Delight in this classic, moist, and fruity treat.
Ingredients
Instructions
- Heat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or one 13x9-inch pan.
- In a large bowl, beat all ingredients on medium speed for 2 minutes.
- Scrape the bowl occasionally to ensure even mixing.
- Pour the batter into the prepared pans.
- Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes, then remove from pans.
- Cool completely before frosting.
Tips & Substitutions
For a lighter texture, sift the cake flour before measuring. If you don't have walnuts, substitute with pecans or omit them entirely. You can also use unsweetened applesauce in place of some of the oil for a healthier version. Ensure your bananas are very ripe for maximum flavor. This cake is perfect for using up overripe bananas.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with a cream cheese frosting or whipped cream for added richness. Serve alongside a fresh fruit salad or a scoop of vanilla ice cream for a delightful dessert experience. For a unique twist, try it with a side of Pineapple Orange Congealed Salad for a refreshing contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F (175°C) for 10 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Banana-Pineapple Cake contains roughly 390 calories, with 7g protein, 74g carbohydrates, and 2g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1043mg per serving (45% 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 fully thawed and drained of excess liquid before mashing. Frozen bananas tend to be sweeter and more flavorful, making them a great choice for this cake.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for proper texture. Adjust baking time if necessary, as gluten-free flours can behave differently.
What type of frosting works best with this cake?
Cream cheese frosting is a classic pairing that complements the flavors of banana and pineapple perfectly. Alternatively, a simple vanilla buttercream or whipped cream can enhance the moistness of the cake without overpowering it.
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).