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.
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.
Luscious Banana Pineapple Cake made with ripe bananas and crushed pineapples. It has a deliciously moist and tender crumb.
- 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
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Grease and flour two 9-inch (23cm) diameter round cake pans. Preheat oven to 350˚F (180˚C).
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Combine flour, baking powder, baking soda, and ground cinnamon in a medium sized bowl. Stir to mix.
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In a large bowl, add vegetable oil, sugar and eggs. Beat until light and fluffy, about 2 minutes.
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Beat in mashed bananas, crushed pineapples, and sour cream. Add dry flour mixture and beat until smooth.
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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.
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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.
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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! 😎
denise @ quickies on the dinner table says
March 28, 2010 at 10:48 pmLook at the sunny frosting! And the cake crumb looks so fluffy and tender. I wish I could've had a slice…
Anncoo says
March 29, 2010 at 1:12 amLooks so good the pineapple frosting! Next time I'll make use of this frosting recipe. Thanks!
tigerfish says
March 29, 2010 at 4:05 amI am trying to imagine the aroma of pineapples and bananas combined while baking this ;p
A 2 Z Vegetarian Cuisine says
March 29, 2010 at 12:55 amLooks lovely..love yhe taste
Rumana Rawat says
March 29, 2010 at 7:50 amwow very good combination… looks lovely:-)
Tina says
March 29, 2010 at 1:28 pmYummy and flavourful cake…
bunkycooks says
March 29, 2010 at 2:22 pmBananas and pineapple together…that has to be incredibly good!
Biren says
March 29, 2010 at 2:56 pmdenise@quickies on the dinner table – I'll make you the cake if you visit 🙂
A2Z Vegetarian Cuisine – Thanks!
Anncoo – It turned out really well. Do try it.
tigerfish – I wondered about it myself but was pleasantly surprised at the outcome. It combined very well.
Rumana Rawat – Thanks!
Tina – Thanks!
bunkycooks – Thanks for visiting! The flavors combined very well 🙂
Sarah Naveen says
March 29, 2010 at 2:57 pmoh wow!!! that looks awesome..so soft and yummy!!
Silence Sings says
March 29, 2010 at 7:21 pmThe cake looks awesome……
Gulmohar says
March 29, 2010 at 9:25 pmwonderful cake and loved the pineapple frosting too..:-)
Cinnamon-Girl says
March 30, 2010 at 1:25 amI bet everyone loved this with the pineapple and banana! Such a great idea to use the juice in the frosting. Delicious.
Kathleen says
March 30, 2010 at 7:12 amWhat an awesome combination! I love the happy color of frosting!
s says
March 31, 2010 at 1:29 pmsuper combo….it looks great..so tempting.
Mother Rimmy says
March 31, 2010 at 2:37 pmGreat idea! This looks perfect for Easter. We're heading to my daughter's. I'll have to bring this along!
Annie says
April 11, 2013 at 2:08 amI am trawling the web looking for a pinneapple cake recipe for my daughters birthday. This one looks & sounds delicious, the only thing is I have never heard of canola oil. Can some one please help me out or let me know if it can be substituted for something else. Thanks
Biren says
April 11, 2013 at 7:35 amHi Annie! Canola oil is very easily available here in the US. Please substitute canola oil with vegetable oil.
Susan says
June 8, 2013 at 1:49 amHi Biren, can I omit the banana? I dont have it at home and am too lazy to make a trip out to get it. If so, do I need to substitute it with anything? Thanks.
Biren says
June 8, 2013 at 9:58 amThe flavor would be different but I suppose you could do that. You may have to compensate by increasing the amount of flour used.
Karen Capehart says
May 3, 2017 at 1:17 pmThis sounds like a hummingbird cake without the nuts.