Slice of Banana Pineapple Cake with powdered sugar on a white plate. A cup of tea in the background with banana pineapple cake.

Banana Pineapple Cake

A recipe for Banana Pineapple Cake. Use up those ripe bananas and have a slice! This old family favorite is simple to make and a taste of home.

Slice of Banana Pineapple Cake with powdered sugar on a white plate. A cup of tea in the background with banana pineapple cake.
Banana Pineapple Cake

Use up those ripe bananas and have a slice of Banana Pineapple Cake! This old family favorite is simple to make and a taste of home.

Slice of Banana Pineapple Cake with powdered sugar on a white plate. A cup of tea in the background with 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!”

Ingredients for Banana Pineapple Cake: eggs, flour, baking soda, sugar, salt.

Mashed banana in a measuring cup for Banana Pineapple Cake.

Banana Pineapple Cake | www.kitchenconfidante.com | Use ripe bananas in this simple, homey cake.

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 a few 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, one of her signature desserts.  I’m not sure the origin of the recipe, but for me, it’s mom’s.

Banana Pineapple Cake slice on a plate.

Whenever I have ripe bananas, I have to decide, do I make banana bread or do I make banana pineapple cake? Well, sometimes I have so many ripe bananas, I can make both! Each slice of this homey cake brings me back to those Saturday bake days, my mother in her element, dusted in flour and sugar. With each bite, it’s like being with my mom again, if only for just a moment.

Banana Pineapple Cake | www.kitchenconfidante.com | Have a slice of home with this old favorite.

Note: This post first appeared February 5, 2010; the recipe has been updated from the archives with improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

If you love this Banana Pineapple Cake, here are more ways to bake with bananas:

Banana Nut Ricotta Muffins
Buttermilk Banana Bread (Reader Favorite!)
Chocolate Banana Fig Bread
Zucchini Banana Brownies
Chocolate Banana Quinoa Muffins
Banana Caramel Mug Cake

Banana Pineapple Cake

Use up those ripe bananas and have a slice of Banana Pineapple Cake! This old family favorite is simple to make and a taste of home. 
Banana Pineapple Cake | www.kitchenconfidante.com | Bananas and pineapple make this comforting cake moist and delicious.
Print This Pin This
4.5 from 8 votes
Course Dessert
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 464kcal

Ingredients

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 3 large eggs slightly beaten
  • 2 cups mashed bananas about 4-5 very ripe bananas
  • 1 cup canola oil
  • 1 8 1/4 -oz can crushed pineapple (or fresh; see notes below)
  • 1 1/2 tsp vanilla
  • confectioner's sugar for serving

Instructions

  • Preheat the oven to 350°F. Grease a 10-inch fluted tube pan or bundt pan with butter or cooking spray, and dust with flour. Set aside.
  • In a large mixing bowl, or in the bowl of an electric mixer, stir together the flour, sugar, salt, and baking soda. Make a well in the center of the dry ingredients. In a separate bowl, whisk together the eggs, bananas, oil, undrained crushed pineapple, and vanilla. Add the egg mixture to the dry ingredients, stirring until just combined, scraping the bowl periodically. Do not overmix the batter.
  • Pour batter into the prepared tube pan. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then remove and cool on wire rack. Sprinkle with powdered sugar before serving.

Video

Notes

If you wish, you can use fresh pineapple in place of canned. Simply crush chunks of fresh pineapple in a blender for a few seconds.

Nutrition

Calories: 464kcal | Carbohydrates: 98g | Protein: 7g | Fat: 5g | Cholesterol: 61mg | Sodium: 473mg | Potassium: 274mg | Fiber: 2g | Sugar: 57g | Vitamin A: 125IU | Vitamin C: 4.9mg | Calcium: 19mg | Iron: 2.6mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Lima

    1 star
    The ratio of Liquid or soft ingredients are too much for dry ingredients. Even after 80 minutes in the oven it was still mushy. Not edible!

    Reply
    • Liren Baker

      Hi, Lima. I am so sorry to hear that the cake did not work out for you, and find it especially puzzling since I have been baking this cake with my mother since I was a child. It has been foolproof for me, and I have made this cake so many times in my lifetime, and have heard from friends and readers who have had repeated success in their own kitchens. It is hard for me to say what went wrong in your kitchen — it could have been your oven temperature, altitude, measurement error, the pan used (I use a 10-inch tube or bundt pan), baking on the wrong rack, etc. I hate to hear that this did not work for you when my mother’s recipe is well tested and so special to me.

      Reply
Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close