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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1012 |
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Excellent way to use those ripening bananas you bought on sale at the market. No mixer required. Ingredients:
3 cups all purpose flour |
2 cups granulated white sugar |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cinnamon |
3 eggs, beaten |
1 1/2 cups salad oil |
1 1/2 teaspoon vanilla |
1-8 oz can crushed pineapple, undrained |
1 cup pecans |
2 cups chopped/mashed bananas(the riper the better!) |
1/2 cup flaked coconut |
frosting |
1 box powdered sugar |
1 stick butter(softened) |
1 teaspoon vanilla |
1 - 8oz. package cream cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Grease & flour 10 inch tube pan, Line pan with wax paper for easy removal.
3. Combine dry ingredients in a large bowl.
4. Add eggs and oil stirring until moistened. DO NOT BEAT!
5. Stir in vanilla, pineapple, nuts, coconut and bananas.
6. Pour into prepared cake pan.
7. Place pan in center of the oven and bake for 45 minutes to 1 hour.
8. Cake tests done when cake tester inserted comes out clean.
9. Frost with a cream cheese frosting.
10. Frosting recipe: Cream butter and cream cheese. Add vanilla and sugar gradually.
11. Frost the cake and eat it up!
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