Banana and Pineapple Cake

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

lovely and moist

Ingredients Nutrition


  1. Preheat oven to 180C degrees.
  2. Brush a 9 inch round cake tin with melted butter.
  3. Line sides with baking paper.
  4. Place bananas, pineapple and sugar in a large mixing bowl.
  5. Add sifted flour and spice.
  6. Stir together with a wooden spoon until combined.
  7. Whisk together the oil, juice and eggs in a jug.
  8. Pour onto the banana mixture and stir until combined and the mixture is smooth.
  9. Spoon into the prepared tin.
  10. Bake 1 hour, or until a skewer comes out clean when inserted in to the centre.
  11. Leave cake at least 15 minutes before turning onto a wire rack to cool.
  12. Icing- Beat the butter and cream cheese until smooth.
  13. Add icing sugar gradually alternately with the juice and honey.
  14. Beat until thick and creamy.
  15. Spread over the cooked cake.


Most Helpful

This turned out wonderfully well. I increased it by about 50% to fit in a 9 X 13 cake pan. I also substituted regular flour plus 2 teaspoons baking powder and a 1/4 teaspoon of salt for the self-rising flour. Even though we were all stuffed from a roasted chicken, stuffing and the works, we all still found room for this cake. My MIL who normally doesn't like cake, even ate this and liked it! DH took some more in his lunch today. It was nice and moist, yet still light. The lemon and honey in the cream cheese frosting topped it off wonderfully without over-powering the cake. I used a whole can of unsweetened pineapple (with all of the juice as the liquid in the cake), but held the bananas as the original two called for. This seemed to give a perfect balance of flavors. The pineapple came through beautifully, yet there was ever so slight a hint of banana. Since DH has been feeling "banana'd out" this worked perfectly! Thank you for sharing such a wonderful recipe Eve!

Cindy Lynn September 26, 2002

This is an awesome cake. It is moist, dense, has my two favorite fruits, a nice touch of cinnamon and is very versatile. I didn't frost this, but it would be good with a broiled icing or cream cheese frosting - we just ate it plain or with vanilla ice cream. I used 1/2 cup oil, all the canned pineapple from an 8 ounce can with the juice as another reviewer suggested, two very ripe bananas and 1 cup of white sugar. I also use all-purpose flour and added the baking powder and salt. A great breakfast, after dinner or anytime cake. Thanks so much. Carole in Orlando

carole in orlando April 12, 2009

This cake has good potential for me, it was nice and moist and smelled great cooking and the pineapple was a nice addition. However, I didn't like the taste of the oil in the cake. It was really noticable for me. Next time I would use butter instead of the oil, I think it would make a big difference. Also, I would increase the amount of banana to maybe 3 bananas for more banana taste. Thanks for an interesting recipe!

Little Squirrel May 15, 2007

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