Bananas never go to waste in our home. Most especially if they are over ripened bananas. These are the best and sweetest for baking this Banana-Pineapple Cake.
Now that back to school season has started, you may want to give the kiddies, and yourself a treat after school, while doing homework or just to reward everyone for a job well done.
This is one of the easiest coffee cakes I always bake and has a recurring presence on my blogs, with different fruits added every now and then. It’s also one of the most affordable ones – leftover bananas, canned pineapples from the pantry, a few eggs and the usual baking ingredients on hand.
I love how you can bake this cake without bothering with a stand mixer. Just mix everything by hand quickly. Pour into the cake pan, arrange the pineapple slices and bake. In no time, you’ll be enjoying the fruity baked aromas of bananas playfully mixing with pineapples. When you take a slice, you’ll relish the moist, crumbly cake filled with the buttery banana flavors which are always a favorite. And with a sweet pineapple topping, then this is just perfect for homework time! Enjoy this with some scoops of vanilla ice cream. Doing homework with a scrumptious slice of banana-pineapple cake has never been this fun!
Banana - Pineapple Cake
- 1/2 cup unsalted butter or margarine softened, room temperature butter
- 1 1/2 cup granulated white sugar
- 1/2 teaspoon salt
- 4 whole large bananas over ripened and mashed
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 whole eggs
- 1 Tablespoon vanilla extract
- 3/4 cup sour cream
- 6 to 8 slices canned slicedpineapple drained
- 1/3 cup confectioners' sugar for sprinkling on cake
- Preheat oven to 375 F degrees. Meanwhile, mix together in a large bowl : softened butter or margarine, sugar, salt, mashed bananas, flour, baking powder and soda, eggs, vanilla, sour cream. Blend ingredients well by hand.
- Drain the canned pineapple and set aside.
- Prepare a 9 inches x 11 inches baking pan by greasing the bottom and sides. Place a piece of parchment paper at the bottom.
- Pour the banana cake batter into the pan. Arrange the pineapple slices on top. Bake at 375 F degrees for 40 to 45 minutes or test for doneness. If knife comes out clean from the center, then cake is done.
- Take out the banana-pineapple cake from the oven and cool on the counter. After cake has cooled for at least 30 minutes, sprinkle the top with powdered sugar. Serve with ice cream on the side.
- Cook's comments: If you bake this cake with merely bananas and no other fruit, it will be just as amazing and wonderful.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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