Jan's Pineapple and Banana Cake Oamc
Indulge in the tropical sweetness of *Jan's Pineapple and Banana Cake OAMC*, a moist and flavorful dessert that's perfect for any occasion. This easy-to-make cake combines the natural sweetness of ripe bananas and crushed pineapple, creating a luscious texture that's complemented by the subtle crunch of optional chopped walnuts or pecans. With a prep time of just 20 minutes, this recipe is ideal for busy bakers, and its freezer-friendly (OAMC: once-a-month cooking) nature means you can enjoy it anytime. Whether served as a post-dinner treat or a celebratory centerpiece, this cake is guaranteed to impress with its unbeatable combination of fruity flavors and tender crumb. Perfect for make-ahead planning, it's as practical as it is delicious!
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Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 3 large Eggs
- 1 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 20-ounce can Crushed pineapple (with juice)
- 1.5 cups Mashed ripe bananas
- 0.5 cups Chopped walnuts or pecans (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round pans.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
Step 3
In another large bowl, beat the eggs lightly. Add the vegetable oil, vanilla extract, crushed pineapple with its juice, and mashed bananas. Mix until well combined.
Step 4
Gradually fold the wet ingredients into the dry ingredients, stirring just until everything is combined. Do not overmix.
Step 5
If using chopped walnuts or pecans, fold them gently into the batter.
Step 6
Pour the batter evenly into the prepared pan(s). Smooth out the top with a spatula.
Step 7
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Step 9
Once cooled, you can serve immediately, store in the fridge for up to a week, or wrap tightly in plastic wrap and freeze for longer storage (OAMC friendly).
Nutrition Facts
| Serving size | (1594.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5587.2 |
| Total Fat 267.8g | 0% |
| Saturated Fat 39.4g | 0% |
| Polyunsaturated Fat 134.4g | |
| Cholesterol 558mg | 0% |
| Sodium 3291.3mg | 0% |
| Total Carbohydrate 769.6g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 450.6g | |
| Protein 70.1g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 195.6mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 2154.8mg | 0% |
Source of Calories