Prep 15 mins
Cook 1 hr 5 mins
You can use Sunsweet Lighter Bake butter and oil replacement or make the fruit puree fat replacement or just add apple sauce in-place of the oil if you're looking for lighter fare... this is just the original recipe as given by my friend's wife Linda Tate. Being diabetic, I also use the splenda sugar replacement instead of regular granulated.
- Preheat oven to 350°F.
- In a mixing bowl, thoroughly stir together the flour, sugar, salt and baking soda.
- Make a well in the center of the dry ingredients.
- In another bowl, combine eggs, bananas, oil (or replacement), undrained pineapple and vanilla. Add all at once to dry ingredients, stirring until moistened.
- Pour batter into a greased and floured 10 inch fluted tube pan. Ensure sides are slighly higher than center.
- Bake at 350 F for 65 - 70 minutes or until cake tests done by insertion of a toothpick that comes out dry without any wet batter attached.
- Cool in pan for 15 minutes; remove and cool on wire rack. Sprinkle with powdered sugar or drizzle with a powdered sugar glaze, if desired.
Thanks to pick a chef I picked this recipe to try~~
My DH office loved this recipe! They did not feel they needed anything on top of them.
I chose to make 4 small loafs ~ which they came out nice & moist inside.
Also this is an easy recipe to make which surprised me.
This was a very good cake, lots of taste and very moist! I added a pineapple glaze. Excellent recipe that I will be using again! Thanks, Ian, for posting a keeper recipe!