1 8 1/4 -ozcan crushed pineapple(or fresh; see notes below)
confectioner's sugarfor 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.