So this cake started out as a banana pineapple cake. Which is what is photographed. However, I learnt a few things along the way.
Grating the pineapple is better for pineapple flavour than dicing it. When I diced it, it was more of a banana bread. But I really like the photograph of the diced pineapple, so I am posting it anyway 🙂
Grating the pineapple prevents waste, because you grate even the hard, not so sweet centre.
You can change up the fruit combinations and its still delicious.
Maybe it’s because back in the day, I really liked cocopine. My favourite version of this cake is the pineapple coconut combination. Also, it is a coconut cake that does not dry out!
So far, my limited imagination has it down to 5 fruit combinations. Maybe you could share with me others that work for you.
a. Pineapple-Banana cake
b. Pineapple-Coconut cake
c. Carrot-Apple cake (grate the apple)
d. Apple-Banana cake
e. Coconut-Banana cake
Banana Pineapple Cake
- 1 cup any vegetable oil
- 1 cup (200 grams) sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (325 grams) grated pineapple
- 1 1/2 cups mashed very ripe bananas (about 3 medium bananas)
- 3 cups (390 grams) all purpose flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon ginger (optional)
DirectionsPreheat the oven to 170°C or 350°F. Grease and dust a cake tin or two sandwich cake tins and set aside.
Peel and grate the pineapple. Drain the grated pineapple on a sieve. If you are using canned crushed pineapple, you can skip this step. Measure out 1 1/2 cups of pineapple.
Mash about 3-4 bananas to get 1 1/2 cups.
Whisk 1 cup oil, 1 cup sugar, 4 eggs and 2 teaspoons vanilla extract in a large bowl.
Measure in 3 cups of flour, 1 teaspoon bicarbonate of soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon spice and mix until just combined.
Gently fold in the grated pineapple and mashed banana.
Scoop the bottom of the bowl to make sure everything is incorporated. Do not overmix. Pour into the baking tin(s).
Bake in the preheated oven. Halfway through baking rotate the baking tin. When the cake is firm and a sharp knife when inserted comes out clean, it is done. Cool and enjoy!