Bursting with tropical flavors from bananas and pineapples, this cake is delicious and wonderfully moist — ideal with your morning coffee or an afternoon tea.
Sometimes I buy extra bananas just so I can bake banana cakes. I love anything with bananas! Often the ripe bananas disappear quickly, claimed by eager little hands, but this time they were spared.
Perhaps the kids were drawn to another fruit on the counter — grapes were on sale when I bought the bananas, and they became the center of attention. That left the bananas to ripen undisturbed until they were spotted and fragrant, perfect for baking.
The result is a tropical-inspired, super-moist coffee cake with bright banana and pineapple flavors. A sweet-tangy lemon glaze finishes it off, and a scattering of raisins adds bursts of fruity sweetness in every bite.
Pineapple Banana Coffee Cake
By: Manila Spoon
Published: 06/03/2016
Ingredients
- 3 large eggs, room temperature
- 1 cup sugar
- 1/2 cup coconut or vegetable oil
- 2 teaspoons vanilla extract
- 3 medium very ripe bananas, mashed
- 1 (8 oz) can or 1 cup crushed pineapple, undrained
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup raisins tossed with 1 tablespoon flour
- 1 1/2 cups confectioners’ sugar (powdered sugar)
- 2–3 tablespoons lemon juice (adjust for taste and glaze thickness)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 6-cup Bundt pan, preferably light-colored so the cake doesn’t brown too quickly. In a large bowl, beat the eggs, then add the sugar, oil, and vanilla. Stir until combined. Fold in the mashed bananas and the undrained crushed pineapple, mixing until well blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until combined. Fold in the raisins that were tossed with flour.
- Pour the batter into the prepared pan, making sure any detailed areas of the pan are filled. Tap the pan lightly to release air bubbles. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging. Remove from the oven and let the cake rest in the pan for about 10 minutes. Then invert onto a wire rack to cool completely before glazing.
- For the glaze, whisk the confectioners’ sugar and lemon juice together until smooth and pourable but still thick. Adjust the lemon juice to reach the desired consistency. Drizzle the glaze over the cooled cake. The cake can be made ahead and refrigerated covered; it retains moisture very well. Enjoy!
Yield: 12 servings
Prep time: 20 mins
Cook time: 50 mins
Total time: 70 mins
Tags: Coffee, Cake, Sweets, Desserts, Bananas, Pineapples
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