Rating: 4.56 stars
36 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This is a banana-pineapple quick bread baked in a tube pan.

Recipe Summary test

prep:
30 mins
cook:
1 hr 20 mins
total:
1 hr 50 mins
Servings:
16
Yield:
1 - 10 inch tube pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

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  • 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

350 calories; protein 4g; carbohydrates 51.7g; fat 14.9g; cholesterol 34.9mg; sodium 238mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 4 stars
03/15/2008
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 one again. A great way to use up my freezer full of bananas! Read More
(14)

Most helpful critical review

Rating: 3 stars
05/13/2011
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. Read More
(1)
36 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/15/2008
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 one again. A great way to use up my freezer full of bananas! Read More
(14)
Rating: 5 stars
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 place of 1/2 the oil - no loss of taste or consistancy. Read More
(13)
Rating: 5 stars
08/29/2002
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 about halfway which was perfect. I think it would work well in 2 (8x4 inch) loaf pans also. I topped mine with a coconut streusel made with 1/4 cup butter flour sugar and coconut. It's easy to remember because it's all equal amounts. Just mix until crumbly. The cake was very moist and good. I make this for my girlfriend's family and they all love it even those who are jealous! Read More
(10)
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Rating: 5 stars
08/29/2002
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 crumb. I didn't have any problems at all. I will be making it a lot because it seems that I always have bananas that are over-ripe. Oh and I used a Bundt pan (very pretty). Thanks Carol! Read More
(7)
Rating: 5 stars
03/07/2006
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 wonderful. It made one bundt 1 large and 1 medium loaf pan. Next time I'm going to try a powdered sugar glaze over the top but it was wonderful without. My mother-in-law thought it was so good that I could sell it! Read More
(6)
Rating: 5 stars
12/04/2006
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 beverage it's so moist! Everyone loves it. Read More
(4)
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Rating: 5 stars
08/15/2003
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 desserts. Read More
(4)
Rating: 5 stars
12/04/2006
IMPRESSIVE! Even more impressive I only had to use ONE bowl to put this together! Wonderful! I was able to use two round 8" pans and a small loaf pan! I gave away two and ate one! perfectly moist! Read More
(2)
Rating: 5 stars
03/01/2011
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 needed for this special treat!! Read More
(2)
Rating: 3 stars
05/13/2011
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. Read More
(1)