banana pineapple cake
- Categories
- Cakes
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 | Eggs |
| 1¼ cup | Vegetable oil |
| 1 can | (8 ounce) crushed pineapple packed in juice |
| 2 | Ripe medium bananas; chopped (not squished) |
| 3 cups | All-purpose flour (preferably white lily) |
| 1¼ cup | Sugar |
| 1 teaspoon | Salt |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Cinnamon |
Preheat oven to 350.ø Grease and flour a 9 inch tube pan or bundt pan. In a large mixing bowl, beat eggs slightly with a whisk. Beat in oil, pineapple (with juice) and bananas until well blended. Sift flour, sugar, salt, baking soda and cinnamon together. Stir into wet ingredients with a wooden spoon. Mix only until dry ingredients are moistened. Pour into pan and bake for 1 hour and 10 to 15 minutes, until browned and cake shrinks from sides of pan. Cool completely on wire rack before turning out.
Recipe by: From Gottlieb's Bakery 100 Years of Recipes Cookbook Posted to Bakery-Shoppe Digest V1 #190 by C4<c4@...> on Aug 15, 1997
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