Have overripe bananas? This Pineapple Banana Cake is an excellent way to break away from the typical banana bread but still use up those bananas.
When I was younger my grandmother always made a pound cake that had coconut, pineapple and bananas. I remember walking into her house and smelling that warm cake with a hint of spice. I wanted to recreate that delicious cake and bring back all those warm and fuzzy memories of past times. So, I got into the kitchen and after a few failed attempts I came up with this bomb recipe.
Frequently Asked Questions About Pineapple Banana Cake
Can I freeze Pineapple Banana Cake?
Yes and no. There’s nothing in this cake that isn’t freezer safe. So, for a short answer yes, you can freeze your cake. However, I personally find that cake tends to dry out some in the freezer so I tend to not like frozen cake. I
s it really a hardship to have to eat a cake within five days? I don’t know about you, but I think Angela and I could eat this cake in only a couple days. Don’t worry we won’t judge you if you eat more than one piece at a time.
Can I add some nuts to this cake?
You certainly can. If you want to get creative and add a little crunch to this Pineapple Banana Cake recipe, I recommend making sure that you chop your nuts well before adding them into your cake batter.
Also, make sure if you want to add nuts to your cake batter, fold the nuts in gently after you completely mixed your batter. I suggest adding about a half cup of chopped nuts to your recipe. I think walnuts or pecans would go very great in this cake recipe.
How do you keep cakes from drying out?
When you are baking cakes, there are a couple tips that you can use to help prevent your cake from drying out. Baking is a little more exact than cooking a savory dish so it takes awhile to get hang of baking for the best results.
First, you do not want to over mix your batter. When you overmix your cake batter, especially a batter that is similar to a pound cake like this one, your cake can dry out and get tough. Be careful to only mix your batter until it is thoroughly combined.
Secondly, you do not want to over cook your cake. The long the cake cooks the more it will dry out. So, watch your cake carefully at the end of your baking time.
What should I top my cake with
I don’t think this cake really needs anything on the top of it. If you want to get extra fancy you can dust the top of your cake with powdered sugar like I did. Are you a frosting lover? I think a thin layer of cream cheese frosting would be super delicious on top of this cake.
Pineapple Banana Cake Recipe
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 2 cups ripe bananas (about 6 bananas)
- 1 can (8oz) crushed pineapple (do not drain)
- 3 eggs
- 2 teaspoons vanilla
- powdered sugar for dusting
How To Make
Preheat oven to 325 and grease and flour a fluted round tube
In a large bowl, add flour, sugar, baking soda, nutmeg, cloves and salt. Mix well. Set aside.
In a mixing bowl, beat butter for about 30 seconds. Add
bananas, pineapple, eggs and vanilla and beat well. Stir in flour mixture and then beat for 1 minute on medium.
Pour into prepared pan and bake 60-70 minutes or until
golden brown. Let sit for 10 minutes in a pan3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup butter, softened
2 cups ripe bananas (about 6 bananas)
1 can (8oz) crushed pineapple (do not drain)
2 teaspoons vanilla
powdered sugar for dusting
and flip over onto a cooling rack.
Serve with sifted powdered sugar.
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