Prissy'S Cake That Doesn'T Last
A moist, flavorful banana nut cake infused with pineapple and cinnamon, perfect for gatherings or a sweet treat, combining tropical flavors with nutty richness.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Mix dry ingredients: flour, sugar, soda, cinnamon, and salt.
- Add crushed pineapple (drained), diced bananas, eggs, oil, vanilla, and chopped pecans.
- Mix well but do not beat.
- Pour batter into a Bundt pan.
- Bake for 1 hour and 20 minutes at 325°F (160°C).
Tips & Substitutions
For a lighter version, you can substitute half of the sugar with a natural sweetener like honey or maple syrup. If you don't have pecans, walnuts or almonds work well too. Make sure to sift the flour to avoid lumps and ensure an even texture. Also, using very ripe bananas will enhance the flavor and moisture of the cake.
Serving Suggestions
Serve slices of Prissy's Cake with a dollop of Vanilla Ice Cream for a delightful dessert. It also pairs well with a hot cup of Royal Hot Chocolate for a cozy treat. For an added touch, dust with powdered sugar before serving, or top with whipped cream and fresh fruit.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice and microwave for about 10-15 seconds for a warm treat or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Prissy'S Cake That Doesn'T Last contains roughly 3598 calories, with 27g protein, 208g carbohydrates, and 297g fat. It is an excellent source of dietary fiber (66% of the Daily Value), protein (54% of the Daily Value), and vitamin C (51% of the Daily Value). Note that it is relatively high in sodium, at 1328mg per serving (58% 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 make sure to thaw them completely and drain any excess liquid before adding them to the batter. This will help maintain the right moisture content in the cake.
What can I substitute for the oil in this recipe?
You can substitute the oil with unsweetened applesauce for a healthier option. This will keep the cake moist while reducing the fat content. Alternatively, melted coconut oil or yogurt can also be used as a substitute.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
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).