This recipe was given to me by my sister-in-law, Nina, when we last visited her in Minnesota. I intended to make it when we got home, but life was busy, time flew by and it was never made. So when I was looking through recipes for something to bake while in Cape Cod I stumbled upon it and decided to try it.
I measured the flour, sugar, cinnamon, salt and baking soda and placed in baggies to make it easier to take on our trip.
- 3 cups flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 1/2 cups oil
- 3 eggs, beaten
- 1 (8 oz) can crushed pineapple
- 1 1/2 tsp vanilla
- 1 cup chopped pecans or walnuts
- 2 cups mashed bananas
Using a large spoon, mix flour, sugar, salt, cinnamon and baking soda. Add in oil, eggs and vanilla. Drain pineapple and then add to mixture. Add nuts and bananas, stirring just until well blended (do not over stir or your cake will be tough). Place in a greased and floured cake pan (9×13 inch, bundt or 3 round 8-inch cake pans). Bake at 350 degrees until done (about 30 minutes for 9 x 13-inch and 8-inch pans and 50 minutes for bundt pan). Test for doneness by inserting a toothpick or cake tester. Ice cake after it is completely cool.
Note: This is a heavy, moist cake This cake bakes from the sides to the center and will get really brown before it is ready.
I actually baked my 9 x 13-inch pan for 45-50 minutes and it could have been baked a little longer. So when the recipe says it needs to get really brown, it really means it!
- 1 stick of room temperature butter
- 1 8 oz package room temperature cream cheese
- 1 box powdered sugar
- 1 1/2 teaspoons vanilla
Using a mixer, cream together the above ingredients. If icing is stiff, add milk until it is spreadable.
Very good, rich, moist cake!