Banana Cake With Pineapple Recipe Moist

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.