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My review
Dr. Bird Cake
Carol
"This is a banana-pineapple quick bread baked in a tube pan."
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Ingredients
1 h 50 m servings 350 calsOriginal recipe yields 16 servings (1 - 10 inch tube pan)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Make a well in the center and pour in the eggs, oil, bananas and pineapple. Mix well and pour into prepared pan.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
Per Serving: 350 calories; 14.9 g fat; 51.7 g carbohydrates; 4 g protein; 35 mg cholesterol; 238 mg sodium. Full nutrition
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Reviews
Read all reviews 3034 Ratings
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Most helpful positive review
3/15/2008
Wonderful and moist. I made a coconut glaze for the top: 2 tablespoons of margerine, 1/3 c. sugar, 1/3 c. coconut, and 1/3 c. milk (heat and allow to cool slightly). I'll definitely make this o...
Most helpful critical review
5/13/2011
the cake didn't really taste like bananas or pineapple. it was very moist. I only cooked it for 50 mins which was long enough. i'm not sure i would try this recipe agin.
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3/15/2008
Wonderful and moist. I made a coconut glaze for the top: 2 tablespoons of margerine, 1/3 c. sugar, 1/3 c. coconut, and 1/3 c. milk (heat and allow to cool slightly). I'll definitely make this o...
12/14/2004
This was an easy and pretty cake. I used another reviewers idea and made a coconut topping, this gave it something a little more than just a banana bread taste. I also used 1/2C applesauce in ...
5/13/2002
This was quick to throw together, but takes awhile to bake. Like Charlotte, I only had chunk pineapple on hand, so I chopped it up some. I baked mine in 2 (9x5 inch) loaf pans; it filled them ab...
4/23/2002
This cake is so good!!! I used self-rising flour and eliminated the soda and salt. And I only had chunk pineapple so I just cut it up some. This cake (bread) was so moist and had a perfect cr...
3/7/2006
Delicious!!!! You can use this cake for breakfast or dessert. My can of pineapple was 20 oz so I doubled everything else, halfed the oil and replaced the other half with applesauce. It was wonde...
12/4/2006
I've made this recipe for a couple years now. My friend's parents said it was the best cake they've ever had. Perfect for breakfast with coffee or afternoon with tea, but it doesn't need a hot...
8/15/2003
Wonderful recipe! This was easy to make and I had all the ingredients on hand. I used a Bundt pan and the cake came out perfect. This is a great one for those that don't like overly sweet desser...
2/28/2011
This is the exact recipe my family has been using for over 40 years. As a kid, when asked what kind of a cake I wanted, this was the one. We've always added a light glaze. Nothing esle is nee...
2/6/2010
This is a dynamite cake, but, why are the instructions and baking times shown for a 10 inch tube pan and the photo of the finished product shown for a 13 x 9 pan (or a 17 x 11 pan)????? The bak...