Pineapple banana cake

Pineapple banana cake


51 people made this

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

Jenny Busch

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

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 (2)


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


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

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