The Cake That Doesn'T Last
A moist, flavorful banana cake infused with pineapple and cinnamon, perfect for gatherings or teatime, offering a delightful tropical twist with each slice.
Ingredients
Instructions
- Measure dry ingredients and sift together.
- Dice ripe bananas and measure out 2 cups.
- Add bananas to dry ingredients, along with oil, crushed pineapple with juice, vanilla, and eggs.
- Stir to blend, do not beat.
- Pour batter into a greased 9-inch tube pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes.
- Cool in the pan before removing.
Tips & Substitutions
To enhance flavor, consider adding chopped nuts or chocolate chips to the batter. If you prefer a healthier option, substitute half the cooking oil with unsweetened applesauce. Make sure the bananas are overripe for maximum sweetness. If you don't have crushed pineapple, canned pears can work in a pinch, but adjust the sugar accordingly since they're sweeter.
Serving Suggestions
This cake is delightful on its own, but for an extra touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Lemon Pudding With Hot Lemon Sauce for a refreshing contrast. You can also enjoy it alongside a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. To reheat, place slices in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of The Cake That Doesn'T Last contains roughly 662 calories, with 5g protein, 48g carbohydrates, and 51g fat. It is a good source of vitamin C (18% of the Daily Value), dietary fiber (12% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 823mg per serving (36% 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 and drain any excess liquid before measuring them out. This will give your cake the same delicious flavor and moisture as fresh bananas.
What can I do if my cake is too dense?
If your cake turns out dense, it could be due to overmixing or too much flour. Be sure to stir just until combined, and ensure you measure your flour correctly, using the spoon-and-level method to avoid packing it into the measuring cup.
How can I make this recipe gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum, or add 1/2 teaspoon to help with the texture. The baking soda should work the same, but always check the blend you choose for the best results.
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).