Pineapple and banana cake

By admin
25 October 2013

This tasty cake has its roots in the southern states of America.


Preparation time: 15 min

Baking time: 40 min


1 can (440 g) crushed pineapples in syrup

250 ml (1 c) cake flour

125 ml (½ c) self-raising flour

2 ml (½ t) bicarbonate of soda

2 ml (½ t) ground cinnamon

2 ml (½ t) ground ginger

250 ml (1 c) soft brown sugar

125 ml (½ c) desiccated coconut

250 ml (1 c) ripe bananas, mashed

2 eggs, lightly whisked

180 ml (¾ c) canola oil


30 ml (2 T) butter at room temperature

60 ml (¼ c) cream cheese

5 ml (1 t) vanilla essence

375 ml (1½ c) icing sugar DECORATION rose petals pecan nuts or walnuts

  1. CAKE Preheat the oven to 180 °C. Grease a deep 23 cm square cake tin and line the base with greased baking paper.
  2. Drain the pineapple over a bowl, pressing it with the back of a spoon to remove as much syrup as possible. Reserve 60 ml syrup.
  3. Sift the flour, bicarbonate of soda and spices into a large mixing bowl. Add the sugar and mix.
  4. Add the crushed pineapple, coconut, mashed bananas, eggs, oil and reserved pineapple syrup and mix with a wooden spoon.
  5. Turn the batter into the tin and bake for about 40 minutes or until done.
  6. Leave to cool in the tin for 5 minutes then turn out onto a wire rack. Leave to cool completely.
  7. ICING Whisk the butter, cream cheese and essence until light and fluffy.
  8. Gradually add the icing sugar, beating until the mixture is smooth. Spread the icing on the cake and cut it into squares.
  9. DECORATION Top each square of cake with a rose petal and half a walnut or pecan nut.

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