Luscious Banana Pineapple Cake with Pineapple Frosting made with ripe bananas and crushed pineapples. It has a deliciously moist and tender crumb.
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.
Spelt or All-Purpose Flour
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.
Tools Used in Making This Banana Pineapple Cake
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Hamilton Beach Power Deluxe Hand Mixer
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Wilton Performance Aluminum Pan 8-Inch Round Cake Pans, Set of 2
Nonstick Round Cake Baking Pan 2 Piece Set, 9″, Gray
Banana Pineapple Cake with Pineapple Frosting
- 2 cups spelt or all-purpose flour (300g)
- 2½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ cup vegetable oil (120ml)
- ¾ cup sugar (165g)
- 2 large eggs
- 2 ripe bananas (mashed)
- 1 cup crushed pineapple in pineapple juice (drained)
- ½ cup sour cream (115g)
- 1 stick butter at room temperature (½ cup/115g)
- 4 cups powdered sugar (520g)
- ¼ to ½ cup pineapple juice (60ml to 120ml)
- 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 ground cinnamon in a medium sized bowl. Stir to mix.
- In a large bowl, add vegetable oil, sugar and eggs. Beat until light and fluffy, about 2 minutes.
- Beat in mashed bananas, crushed pineapples, and sour cream. Add dry flour mixture and beat until 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.
- 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! 😎
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