Banana Pineapple Cake
My mom was not exactly a cook. At least for the early part of my childhood. I have many memories of her producing dried out pork chops that would take half an hour to chew before each swallow. As I got older, her skills as a cook definitely improved, but it was never her forte. In fact, she had a cross stitch that she made framed on the wall that read, “Kitchen Closed. I’m Sick of Cooking!”
She was, however, a baker. Some of my fondest memories of my mom were our Saturdays, when she would spend all day in the kitchen, working on cakes or breads. I loved watching her and helping when I could. When I was back home in New York two summers ago, I found her binder of recipes, full of clippings and scribbles, along with letters from family. This recipe for Banana Pineapple Cake was one she actually had time to transfer to an index card, in her neatest handwriting. In the binder, I also found a letter from my aunt who told my mom how much she missed this cake of hers. It was one of her signature desserts. I’m not sure the origin of the recipe, but for me, it’s my mom’s.
I finally had a chance last night to bake it. As luck would have it (or poor planning on my part), my camera battery died when I plated the cake! Tom, Caeli and I devoured a huge chunk; we just couldn’t wait, it was that good. I did manage to take a photo this morning. Note the [huge] missing chunk.
Here is the recipe; hope you enjoy it as much as we did. For me, it was like being with my mom again, if only for just a moment. Funny how food can do that.[/donotprint]
Banana Pineapple Cake
3 cups all purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
3 slightly beaten eggs
2 cups mashed bananas
1 cup cooking oil
1 can (8¼ oz) crushed pineapple
1½ tsp vanilla
In a mixing bowl, thoroughly stir together the flour, sugar, salt and baking soda. Make a well in the center of the dry ingredients. Combine eggs, bananas, oil, undrained pineapple, and vanilla; add all at once to dry ingredients, stirring until well moistened.
Pour batter into a greased and floured 10 in fluted tube pan. Bake in a 350° oven for 65 to 70 minutes. Cool in pan 15 minutes, then remove and cool on wire rack. Sprinkle with powdered sugar or drizzle with a powdered sugar glaze.