BANANA-PINEAPPLE CAKE
You can use Sunsweet Lighter Bake butter and oil replacement or make the fruit puree fat replacement or just add apple sauce in-place of the oil if you're looking for lighter fare... this is just the original recipe as given by my friend's wife Linda Tate. Being diabetic, I also use the splenda sugar replacement instead of regular granulated.
Provided by Ian Magary
Categories < 4 Hours
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, thoroughly stir together the flour, sugar, salt and baking soda.
- Make a well in the center of the dry ingredients.
- In another bowl, combine eggs, bananas, oil (or replacement), undrained pineapple and vanilla. Add all at once to dry ingredients, stirring until moistened.
- Pour batter into a greased and floured 10 inch fluted tube pan. Ensure sides are slighly higher than center.
- Bake at 350 F for 65 - 70 minutes or until cake tests done by insertion of a toothpick that comes out dry without any wet batter attached.
- Cool in pan for 15 minutes; remove and cool on wire rack. Sprinkle with powdered sugar or drizzle with a powdered sugar glaze, if desired.
Nutrition Facts : Calories 467.4, Fat 19.8, SaturatedFat 2.8, Cholesterol 46.5, Sodium 318, Carbohydrate 68.9, Fiber 2, Sugar 40.8, Protein 5.3
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