Pineapple banana cake

    (60)
    1 hour 45 min

    A moist cake that keeps well for ages, if it lasts! Crushed pineapple and mashed bananas make this extra moist and delicious.


    56 people made this

    Ingredients
    Serves: 14 

    • 375g plain flour
    • 400g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 3 eggs
    • 350ml vegetable oil
    • 1 teaspoon vanilla extract
    • 1 (227g) tin crushed pineapple, drained
    • 450g ripe bananas, mashed
    • 120g chopped walnuts

    Method
    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin.
    2. In a large bowl, mix flour, sugar, bicarbonate of soda, salt and cinnamon. Make a well in the centre and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared cake tin.
    3. Bake for 75 minutes, or until a skewer inserted into the centre of the cake comes out clean.

    Cake tins

    Bake this cake in two 23cm (9 in) round cake tins instead of the tube cake tin, if desired. Bake at the same temperature, but reduce baking time as needed.

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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (49)

    WendyBrazendale
    1

    I wasn't sure about this recipe, but boy was I wrong - this is a super easy, a really delicious cake. Note: I used a roughly 1/2 recipe and a 21cm tin and baking powder rather than baking soda. This is going to be a regular bake from now on.  -  24 Dec 2012

    0

    350ml of veg oil ? should it be 250ml as in the almost identical recipe banana and pineapple cake with a square tin picture ,although the recipe does says to use a tube tin ....a mix up ? the 350ml recipe was extremely oily /moist .....shame ,'cos basically yummy !!  -  15 Oct 2014

    by
    16

    This is a great recipe. Just like a previous rating, I found this as the 'hummingbird cake'. I made a few changes that makes it healthier and just a tasty. I replaced sugar with splenda brand sweetener and replaced approx. 1/2 of the oil with applesauce. My family can't get enough, and despite my diabetes I can eat some to. I also made a glaze from the splenda and spread on top of it. I made mine in a 9 1/2" x 13 1/2" pan.  -  27 Nov 2005  (Review from Allrecipes US | Canada)

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