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 | | Bananas and pineapple make this comforting cake moist and delicious.
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5 from 3 votes
Course Dessert
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 464kcal
Author Liren Baker


  • 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


  • 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.



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.


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
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