Banana-Pineapple Cake – a delicious recipe with all-purpose, sugar, salt, baking soda, eggs, bananas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
In a mixing bowl, thoroughly stir together the flour, sugar, salt and baking soda.
3
Make a well in the center of the dry ingredients.
4
In another bowl, combine eggs, bananas, oil (or replacement), undrained pineapple and vanilla. Add all at once to dry ingredients, stirring until moistened.
5
Pour batter into a greased and floured 10 inch fluted tube pan. Ensure sides are slighly higher than center.
6
Bake at 350 F for 65 - 70 minutes or until cake tests done by insertion of a toothpick that comes out dry without any wet batter attached.
7
Cool in pan for 15 minutes; remove and cool on wire rack. Sprinkle with powdered sugar or drizzle with a powdered sugar glaze, if desired.
993
kcal
Calories
8
g
Fat
213
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 cups sugar or 2 cups splenda sugar substitute, 1 teaspoon salt, 1 teaspoon baking soda, and more.
Yes, Banana-Pineapple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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