Banana pineapple cake

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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