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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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First time I tried this was when my mom made it for supper. It was love at first taste. So moist and oh so good! Ingredients:
3 cups all-purpose flour |
2 cups sugar |
1 tsp. salt |
1 tsp. baking soda |
1 tsp. ground cinnamon |
3 eggs |
2 cups mashed ripe bananas |
1 1/2 cups vegetable oil |
1 can (8-oz.) unsweetened crushed pineapple, undrained |
1 1/2 tsp. vanilla extract |
1 cup chopped walnuts |
pineapple frosting |
1/4 cup shortening |
2 tbsp. butter, softened |
1 tsp. grated lemon peel |
1/4 tsp. salt |
6 cups confectioners sugar |
1/2 cup unsweetened pineapple juice |
2 tsp. half-and-half cream |
chopped walnuts, optional |
Directions:
1. In a large mixing bowl, combine flour, sugar, salt, baking soda and cinnamon.
2. Add eggs, bananas, oil, pineapple and vanilla; beat until combined.
3. Stir in walnuts.
4. Pour into three greased and floured 9-in. round baking pans.
5. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near center comes out clean.
6. Cool 10 minutes; then remove from pans to wire racks.
7. Cool completely.
8. For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy.
9. Add confectioners sugar alternately with pineapple juice.
10. Beat in the cream.
11. Spread between layers and over top and sides of cake.
12. Sprinkle with walnuts, if desired.
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