|Nutritional Guidelines (per serving)|
|Servings: 1 cake (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This banana cake recipe uses tube cake pan for baking with pineapple, bananas, and cinnamon in a distinctive, beautiful shape. Try topping with cream cheese frosting for added sweetness.
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups sugar
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 can / 8 ounces pineapple (crushed and undrained)
- 1 1/2 teaspoons vanilla
- 3 eggs
- 2 cups banana (diced, about 2 medium bananas)
In a large mixing bowl, sift together the flour, baking soda, cinnamon, sugar, and salt.
Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 350 F for about 1 hour and 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.