Yield: 1 Servings
|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)|
|1 teaspoon||Baking soda|
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