The Cake That Don'T Last
A moist, flavorful banana and pineapple cake with a hint of cinnamon and vanilla, perfect for casual gatherings or afternoon tea. Its rich, fruity taste and tender crumb make it a delightful treat that stays moist and delicious for days, appealing to fruit lovers and cake enthusiasts alike.
Ingredients
Instructions
- Mix by hand the crushed pineapple, mashed bananas, and Wesson oil.
- Add all dry ingredients and mix well.
- Pour batter into a greased and floured tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes or until well done.
- Allow to cool before serving.
Tips & Substitutions
For a moister cake, ensure the bananas are very ripe. You can substitute the Wesson oil with melted coconut oil for a richer flavor. If you prefer a nut-free version, simply omit the chopped nuts or replace them with shredded coconut. Adding a pinch of salt can enhance the overall flavor of the cake.
Serving Suggestions
Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Dreamy Banana Salad for a refreshing side. This cake is perfect for gatherings and can be complemented with a warm cup of tea or coffee.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of The Cake That Don'T Last contains roughly 1307 calories, with 18g protein, 192g carbohydrates, and 34g fat. It is an excellent source of protein (36% of the Daily Value), iron (35% of the Daily Value), and calcium (33% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 933mg per serving (41% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. For the best results, try using half whole wheat and half all-purpose flour to maintain a lighter cake while adding some whole grain benefits.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent, such as xanthan gum, to help maintain the cake's structure. Adjust baking time as needed, as gluten-free batters can behave differently.
Can I freeze the cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
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).