Banana pineapple cake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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