Prep 10 mins
Cook 1 hr
My mom clipped this out of some magazine eons ago and it was one of the first things I ever learned to bake as a girl. It is still a trusted stand-by for unexpected guests or when I just want something easy and sweet. No mixer and no frosting needed! Great when you first bake it, even better the next day. I usually use 2 bananas, but sometimes use 3 if I want a strong banana flavor.
- 2 cups white sugar
- 1 1⁄2 cups vegetable oil
- 1 1⁄2 cups coarsely chopped pecans
- 3 cups all-purpose flour
- 2 -3 large ripe bananas, peeled and chopped
- 3 eggs
- 1 (20 ounce) can crushed pineapple, with juice
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- Mix together the sugar, vegetable oil, pecans, flour and bananas.
- Stir in the eggs, pineapple (and juice), vanilla, baking soda, cinnamon and salt.
- Mix well but try not to mash the bananas.
- Pour into a 9x13 inch pan and bake in a preheated 350 degree oven for 60 minutes, or until cake tests done.
- Can also use a tube or bundt pan, but you'll need to lightly grease and flour those.
I have been making this cake for quite some time, and searched on this site to see if there were any variations. While this recipe is the same one I have, it is an EXCELLENT one... so I'm okay with there being no others! :) Something extra that I always do is sprinkle powdered sugar on the top to add a little "pizzaz." I HIGHLY recommend this cake to ANYONE! It is easy, quick, and declicious!!!
This cake is a keeper. I have made this several times, and needed to let everyone know just how good this really is!
Had some ripe bananas that needed to be used and found this recipe. So good and makes a great snacking cake. It does taste even better after 24 hours. Trust me, I tested it every step of the way!