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Banana Cake With Pineapple Recipe Moist

Emily Chen is the food blogger and recipe developer behind Cookindocs.com. With a lifelong passion for food, she enjoys creating easy and delicious recipes for home cooks to enjoy. Whether testing new ingredients or perfecting family favorites, Emily finds joy in cooking dishes from around the world.

What To Know

  • Indulge in the delectable symphony of flavors with our moist banana cake with pineapple recipe, a culinary masterpiece that will tantalize your taste buds.
  • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  • Whether you enjoy it plain or adorned with a decadent frosting, this culinary masterpiece will surely become a staple in your baking repertoire.

Indulge in the delectable symphony of flavors with our moist banana cake with pineapple recipe, a culinary masterpiece that will tantalize your taste buds. Embark on a journey of baking bliss where sweet bananas and juicy pineapple intertwine, creating a texture that will leave you craving more.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add Bananas and Pineapple: Fold in the mashed bananas and drained crushed pineapple.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Add Walnuts (Optional): If desired, fold in the chopped walnuts.
8. Pour into Pan: Pour the batter into the prepared baking pan and smooth the top.
9. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Frosting:

  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup pineapple juice

1. Combine Ingredients: In a large bowl, beat together the cream cheese, butter, powdered sugar, and pineapple juice until smooth and creamy.
2. Spread on Cake: Spread the frosting over the cooled cake and enjoy!

Tips for Extra Moistness:

  • Use very ripe bananas for a sweeter and moister cake.
  • Do not overmix the batter, as this can lead to a dense cake.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Variations:

  • Banana Pineapple Upside-Down Cake: Top the batter with sliced bananas and pineapple rings before baking. Invert the cake onto a plate to reveal the caramelized fruit.
  • Coconut Banana Pineapple Cake: Add 1 cup of shredded coconut to the batter for a tropical twist.
  • Caramel Banana Pineapple Cake: Drizzle a caramel sauce over the cooled cake for an extra layer of sweetness.

Conclusion: A Culinary Masterpiece

Prepare yourself for a symphony of flavors with our moist banana cake with pineapple recipe. Whether you enjoy it plain or adorned with a decadent frosting, this culinary masterpiece will surely become a staple in your baking repertoire. Spread joy and indulge in the sweet embrace of this delectable treat!

FAQ:

Q: Can I use fresh pineapple instead of canned pineapple?
A: Yes, you can substitute 1 cup of fresh pineapple, chopped, for the canned pineapple.
Q: Is it okay to omit the walnuts?
A: Yes, the walnuts are optional. You can leave them out without affecting the flavor or texture of the cake.
Q: How do I store the banana cake?
A: Store the banana cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

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Emily Chen

Emily Chen is the food blogger and recipe developer behind Cookindocs.com. With a lifelong passion for food, she enjoys creating easy and delicious recipes for home cooks to enjoy. Whether testing new ingredients or perfecting family favorites, Emily finds joy in cooking dishes from around the world.

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