I know it is still a little cold and kind of early to be thinking of fun things to do in the sun but I am in the mood for something tropical this weekend. I seldom make cakes but since we are having company, I thought it would be fun to make a cake with some of the flavors we associate with sunny weather like bananas and pineapples. Will the flavors combine? There is only one way to find out.
For this Banana Pineapple Cake recipe, I used organic spelt flour. Spelt is an ancient distant cousin to the modern wheat. It does contain gluten and so it is not suitable for a gluten free diet. Whole spelt flour and white spelt flour are easily available at most health food stores. I find breads, cakes, and pasta made with spelt flour to be a little more tender. Please feel free to substitute the spelt flour in this recipe with all-purpose flour on a 1:1 ratio.
I was very pleased with the way this Banana Pineapple Cake turned out. It was moist, tender, and flavorful. The cake is purposely made a little less sweet as the pineapple frosting more than made up for it.
- 2 cups (300g) spelt or all-purpose flour
- 2½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup (120ml) canola oil
- ¾ cup (165g) sugar
- 2 eggs
- ½ cup (115g) sour cream
- 2 ripe bananas, mashed
- 1 cup canned crushed pineapple in pineapple juice, drained
- 1 stick (½ cup/115g) butter at room temperature
- 4 cups (520g) powdered sugar
- ¼ to ½ cup (60ml to 120ml) pineapple juice
- 3 to 4 drops yellow food coloring
Grease and flour two 9-inch (23cm) diameter round cake pans. Preheat oven to 350°F (180°C).
Combine flour, baking powder, baking soda, and cinnamon in a medium sized bowl. Stir to mix well.
In a large bowl, add oil, sugar and eggs. Beat till light and fluffy, about 2 minutes.
Beat in mashed bananas, crushed pineapples, and sour cream. Add dry flour mixture and beat till smooth.
Divide batter between the two cake pans. Bake for 25 to 30 minutes or until wooden pick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
For the pineapple frosting, beat butter in a bowl until light and fluffy. Add powdered sugar one cup at a time, food coloring, and enough pineapple juice to form a spreadable consistency. Beat until combined.
Spread about ½ cup frosting on the first layer of cake. Place second cake top side up onto frosted layer. Spread frosting on the side and top of cake. Chill cake in the fridge until frosting sets, about an hour.
NOTE: This post was updated on March 26th, 2013 with new pictures. No changes were made to the recipe.
Have a wonderful Palm Sunday!