Pineapple Banana Cake

    1 hour 50 minutes

    This is a great cake for any time. Pineapple and mashed banana make for a deliciously moist and sweet texture. You can ice it if you want.

    19 people made this

    Serves: 16 

    • 3 cups (375g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground cinnamon
    • 2 cups (440g) white sugar
    • 1 teaspoon salt
    • 2 cups banana, mashed
    • 1 cup corn oil
    • 1 1/2 teaspoons vanilla essence
    • 3 eggs
    • 250g crushed pineapple, with juice
    • 1/2 cup chopped walnuts

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin.
    2. Into a large bowl sift together the flour, sugar, bicarb soda, cinnamon and salt. Make a well in the flour mixture. Add the mashed bananas, oil, vanilla, eggs and pineapple with juice. Fold in nuts.
    3. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool completely on wire rack.

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    Reviews in English (13)


    This is our all time family favorite. It is easy, and always delicious. We usually add extra banana.  -  17 Jan 2001  (Review from Allrecipes USA and Canada)


    This cake recipe was published in the news paper in the late 60s as the cake that would not last. Doctor Bird Cake was known for disappearing quickly as everyone loves this cake. Quick and easy this scratch cake became a standby answer to "What do I do with these over ripe bananas?" Keeping a couple cans of pineapple in the pantry, you are always ready to solve this problem deliciously. Even those who don't usually care for cake love this one. My adult kids (30 and 35 yr old) ate this their entire lives and still ask for it.  -  28 Jun 2009  (Review from Allrecipes USA and Canada)


    "Awesome cake!" says hubby & kids. I've been baking 30+ yrs. and was delighted to find this recipe for a lighter version of traditional, heavy, oily banana-nut loaf. The pineapple (AND juice) is the secret ingredient here! I baked in 2 square pans and decreased time by 1/2 hr. to achieve thinner, cake-like crusting. Thanks for this recipe!  -  16 Jul 2004  (Review from Allrecipes USA and Canada)