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.
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.
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
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)