This image courtesy of Joseph DeLeo
The original recipe for this cake was first published in the 1970s in Southern Living. It is a very similar to a moist carrot cake without carrots.
Decorate with any of the following icings:
Serves10 to 12
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturecreamy, nutty
Type of Dishcake, dessert
- 3 cups all-purpose flour (750 mL)
- 1 tsp ground cinnamon (5 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp salt (5 mL)
- ½ tsp freshly grated nutmeg (2 mL)
- 1¼ cups vegetable oil (300 mL)
- 2 cups granulated sugar (500 mL)
- 3 eggs
- 2 cups very ripe bananas, mashed (about 6) (500 mL)
- 1 can (8 oz/227 mL) crushed pineapple, drained
- ½ cup chopped pecans (125 mL)
- 1½ tsp vanilla extract (7 mL)
- Two 9-inch (23 cm) round cake pans, sprayed with nonstick spray
Preheat oven to 325°F (160°C)
In a bowl, whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
In a mixer bowl fitted with paddle attachment, beat oil and sugar until smooth, about 2 minutes. Add eggs, one at a time, and beat until light, about 2 minutes. Add bananas, pineapple, pecans and vanilla. Stir in flour mixture in three additions just until blended.
Divide batter evenly between prepared pans. Bake in preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cool in pans on a wire rack for 10 minutes before transferring to rack to cool completely.
For best results for decorating, wrap cake layers in plastic wrap and freeze for 1 to 2 days. Decorate with any of the icings(see Notes) or one of your favorites.
2007 George Geary
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