MOIST PINEAPPLE BANANA BREAD
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. -Mary Watkins, Chaska, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
THE CAKE THAT DOESN'T LAST
This is a very moist, and delicious pineapple banana nut cake. I've had this recipe for about 20 years and no one ever turns it down.
Provided by Jenny Busch
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h45m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
- Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.
Nutrition Facts : Calories 524 calories, Carbohydrate 60.3 g, Cholesterol 39.9 mg, Fat 30.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 35.2 g
BANANA AND PINEAPPLE CAKE
Make and share this Banana and Pineapple Cake recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h30m
Yield 1 round cake
Number Of Ingredients 13
Steps:
- Preheat oven to 180C degrees.
- Brush a 9 inch round cake tin with melted butter.
- Line sides with baking paper.
- Place bananas, pineapple and sugar in a large mixing bowl.
- Add sifted flour and spice.
- Stir together with a wooden spoon until combined.
- Whisk together the oil, juice and eggs in a jug.
- Pour onto the banana mixture and stir until combined and the mixture is smooth.
- Spoon into the prepared tin.
- Bake 1 hour, or until a skewer comes out clean when inserted in to the centre.
- Leave cake at least 15 minutes before turning onto a wire rack to cool.
- Icing- Beat the butter and cream cheese until smooth.
- Add icing sugar gradually alternately with the juice and honey.
- Beat until thick and creamy.
- Spread over the cooked cake.
BANANA PINEAPPLE CAKE
Make and share this Banana Pineapple Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cake Instructions: Combine first 5 dry ingredients in large bowl.
- Measure 1 cup undrained pineapple.
- Reserve rest for icing.
- Add measured pineapple and remaining ingredients to bowl.
- Mix just until thoroughly combined.
- Turn into greased and floured 10" cake pan.
- Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean.
- Cool on rack 20 minutes, then remove from pan and cool completely.
- Icing Instructions: Drain reserved pineapple well.
- Whip margarine, icing sugar and pineapple juice together until smooth.
- Fold in pineapple.
- Spread on top and side of cake.
Nutrition Facts : Calories 797, Fat 42.5, SaturatedFat 5.6, Cholesterol 46.5, Sodium 363.1, Carbohydrate 101.9, Fiber 3.2, Sugar 72.6, Protein 6.5
BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING
Provided by Carol Hill
Categories Fruit Dessert Bake Cream Cheese Banana Pineapple Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)
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- Preheat the oven to 350°F. Grease a 10-inch fluted tube pan or bundt pan with butter or cooking spray, and dust with flour. Set aside.
- In a large mixing bowl, or in the bowl of an electric mixer, stir together the flour, sugar, salt, and baking soda. Make a well in the center of the dry ingredients. In a separate bowl, whisk together the eggs, bananas, oil, undrained crushed pineapple, and vanilla. Add the egg mixture to the dry ingredients, stirring until just combined, scraping the bowl periodically. Do not overmix the batter.
- Pour batter into the prepared tube pan. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then remove and cool on wire rack. Sprinkle with powdered sugar before serving.
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