Ingredients Jump to Instructions ↓

  1. 2 cups mashed ripe bananas

  2. 1-1/2 cups canola oil

  3. 3 eggs

  4. 1 can (8 ounces) unsweetened crushed pineapple, undrained

  5. 1-1/2 teaspoons vanilla extract

  6. 3 cups all-purpose flour

  7. 2 cups sugar

  8. 1 teaspoon salt

  9. 1 teaspoon baking soda

  10. 1 teaspoon ground cinnamon

  11. 1 cup chopped walnuts PINEAPPLE FROSTING:

  12. 1/4 cup shortening

  13. 2 tablespoons butter, softened

  14. 1 teaspoon grated lemon peel

  15. 1/4 teaspoon salt

  16. 6 cups confectioners' sugar

  17. 1/2 cup unsweetened pineapple juice

  18. 2 teaspoons half-and-half cream Chopped walnuts, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat the shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.


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