Recipe by Kat in Texas
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.
Top Review by Renee1212
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!!!
- 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
Directions See How It's Made
- 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.