Jan's Pineapple and Banana Cake OAMC

This make two cake one to eat now and one to freeze for later. I love this as it is easy to make. I have always made it this way because it is just as easy to make two as one. With a busy life style it work well for me.

• Ready In: 1 hr 15 mins
• Yields: 2 cakes

Ingredients

• 1 (825 g) can  crushed pineapple in juice
• 1  cup  dried apricot, chopped
• 3  eggs
• 1⁄8 cup poppy seed
• 3⁄4 cup  oil
• 4  cups self raising flour
• 2  teaspoons cinnamon
• 1  cup brown sugar
• 3  large bananas, ripe

Directions

1. Put oil, eggs and mashed banana in a jug and mix well.
2. Put all dry ingredients in a bowl and mix.
3. Add wet ingredients slowly and mix.
4. Place into lined 20cm round cake tins.
5. Cook in a moderate oven for 1 1/2 hours or until cooked.
6. You can sprinkle the top with brown sugar.
7. As this makes two cakes--I freeze one for later use.