Banana Cake With Pineapple Food

BANANA PINEAPPLE CAKE

Steps:

• Cake Instructions: Combine first 5 dry ingredients in large bowl.
• Measure 1 cup undrained pineapple.
• Reserve rest for icing.
• Add measured pineapple and remaining ingredients to bowl.
• Mix just until thoroughly combined.
• Turn into greased and floured 10" cake pan.
• Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean.
• Cool on rack 20 minutes, then remove from pan and cool completely.
• Icing Instructions: Drain reserved pineapple well.
• Whip margarine, icing sugar and pineapple juice together until smooth.
• Fold in pineapple.
• Spread on top and side of cake.

BANANA PINEAPPLE CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• In a large mixing bowl, sift together the flour, baking soda, cinnamon, sugar, and salt.
• Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake in preheated oven for about 1 hour and 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Serve and enjoy!

JAMAICAN BANANA PINEAPPLE BUNDT CAKE

Steps:

• Preheat oven the 350°F.
• Sift together dry ingredients.
• Add the bananas, undrained pineapple/syrup, sugar, eggs, and vanilla.
• Stir all together but do not beat.
• Pour into greased Bundt pan.
• Bake for approx 1 hour to 1 hour 15 minutes-keep checking for doneness when a wooden toothpick comes out clean.
• Let cake sit in pan fro about 10 minutes then remove and cool on a rack.
• When cake is cool, sprinkle with powdered sugar.

BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

PINEAPPLE-BANANA CAKE FILLING

Steps:

• Combine sugar and cornstarch with water and pineapple juice in medium saucepan.
• Cook slowly until think and smooth, stirring to prevent lumping.
• Mix banana, crushed pineapple and lemon juice.
• Add to cornstarch mixture and cook 2-3 minutes.
• Cool.
• Spread between layers of plain cake.

BANANA, CARROT & PINEAPPLE CAKE AKA SUNSHINE CAKE

Steps:

• Preheat the oven to 180°C.
• For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
• In a large bowl beat the eggs, sugar and lemon zest together until creamy.
• Slowly add the oil while beating continuously.
• Sift the flour, salt, and baking powder together and stir into the creamed mixture.
• Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
• Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch.
• Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack.
• Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
• ICING:.
• In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
• Spread over the cooled cake and decorate with pecan or walnut pieces.

PINEAPPLE AND BANANA CAKE

Steps:

• Heat oven to 180C (350F).
• Grease and line two 9" (23 cm) round cake pans and dust the sides with rice flour.
• Whisk egg replacer powder and pineapple juice together until fluffy.
• Add silken tofu and whisk until smooth.
• Add oil and whisk again. Set aside.
• Mix together mashed bananas, crushed pineapple and caster sugar.
• Sift together brown rice flour (or white rice flour), potato starch, xanthan gum, baking powder and cinnamon.
• Add to banana, pineapple and sugar and mix together.
• Add egg replacer, juice and oil mixture. Mix well.
• Pour evenly into two prepared pans. Bake for 35 minutes or until a skewer comes out clean.
• Leave in to cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
• Icing : Beat together cream cheese, soy milk powder and icing sugar until light and fluffly. Spread 1/3 of icing on first cake. Arrange the mango slices (or paw paw or pineapple) over the icing. Place 2nd cake on top. Ice the top with remaining icing. Decorate with pieces of glace pineapple (or mango slices and/or banana slices), if desired.

PINEAPPLE BANANA CAKE

Steps:

• 1. Preheat oven to 350 degree F. Grease a 9 x 13 baking pan with non stick cooking spray. Set aside
• 2. In a medium bowl; mix flour, sugar, baking soda, cinnamon and salt together by hand and set aside.
• 3. Next, in another bowl, mix bananas, crushed pineapple (drained), vegetable oil, eggs (beaten with fork), and vanilla with large spoon or whisk.
• 4. Blend in pecans if using.
• 5. Then pour in the dry ingredients and mix with spatula until well blended.
• 6. Pour batter into prepared pan, and smooth evenly. Bake 40-45 minutes until toothpicks comes out clean. Cool on wire rack.
• 7. Make frosting: Beat sour cream, confectioner's sugar and cream cheese in a large bowl until well blended. Spread the frosting over the cooled cake.
• 8. Enjoy!

BANANA AND PINEAPPLE CAKE

Steps:

• Preheat oven to 180C degrees.
• Brush a 9 inch round cake tin with melted butter.
• Line sides with baking paper.
• Place bananas, pineapple and sugar in a large mixing bowl.
• Add sifted flour and spice.
• Stir together with a wooden spoon until combined.
• Whisk together the oil, juice and eggs in a jug.
• Pour onto the banana mixture and stir until combined and the mixture is smooth.
• Spoon into the prepared tin.
• Bake 1 hour, or until a skewer comes out clean when inserted in to the centre.
• Leave cake at least 15 minutes before turning onto a wire rack to cool.
• Icing- Beat the butter and cream cheese until smooth.
• Add icing sugar gradually alternately with the juice and honey.
• Beat until thick and creamy.
• Spread over the cooked cake.