Banana and Pineapple Cake with Pineapple-Lime Drizzle

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If you’re anything like me, you always buy a bunch of bananas with the intention of eating them all, only to end up with a pile of brown, spotty, overly ripe bananas. I’ve had enough banana bread to last me a lifetime, so this banana and pineapple cake was a way for mix up the old banana bread routine.  This cake is SO incredible moist, it almost sticks to the roof of your mouth (that’s definitely a GOOD thing, by the way).  It’s got a fantastic banana flavor, and the pineapple-lime drizzle works perfectly to offset the rounded sweetness of the banana.  It’s a delicious cake, and would also be perfect as cupcakes, with a tangy cream cheese frosting.  I’m definitely going to be making this regularly, maybe with some nuts or dried fruit mixed in!

ingredientsBanana Pineapple Cake
2 cups diced bananas
1 1/2 cups sugar
1 teaspoon salt
1 cup vegetable oil
1/2 cup pineapple puree or crushed pineapple, juice included
1 1/2 teaspoons vanilla
3 eggs
3 cups sifted all-purpose flour
1 1/2 teaspoon2 baking soda
1 teaspoon cinnamon
Butter, for greasing the pan

Pineapple Lime Drizzle
1/2 cup pineapple puree
2 tablespoons lime juice
2 tablespoons powdered sugar

directions

Preheat the oven to 350F degrees (325F if you’re using a dark colored baking dish).

In a large bowl, mix the diced bananas with the sugar, salt, oil, pineapple puree, vanilla and eggs.

To make the pineapple puree, I used some chopped fresh pineapple I had in the fridge and pureed it in the food processor.  You could also use canned or frozen pineapple, and just do the same thing.

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In a separate bowl, add the flour, cinnamon and baking soda.

Pour the wet mixture into the bowl with the dry ingredients, and whisk, just until the batter is combined.

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Pour the batter into a buttered bundt pan.

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Bake the cake for 60-80 minutes, until a toothpick comes out clean when you poke the cake.

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Set the cake aside to cool while you make the pineapple-lime drizzle.

Just stir the pineapple puree, lime juice and powdered sugar together until the sugar dissolves.

Turn the cooled cake out of the pan, and drizzle it with the sauce.

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Serve extra drizzle on the side, if desired.

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Banana and Pineapple Cake with Pineapple-Lime Drizzle
Prep time: 
Cook time: 
Total time: 
Ingredients
Banana Pineapple Cake
  • 2 cups diced bananas
  • 1½ cups sugar
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • ½ cup pineapple puree or crushed pineapple, juice included
  • 1½ teaspoons vanilla
  • 3 eggs
  • 3 cups sifted all-purpose flour
  • 1½ teaspoon2 baking soda
  • 1 teaspoon cinnamon
  • Butter, for greasing the pan
Pineapple-Lime Drizzle
  • ½ cup pineapple puree
  • 2 tablespoons lime juice
  • 2 tablespoons powdered sugar
Instructions
For the Banana Pineapple Cake
  1. Preheat the oven to 350F degrees (325F if you're using a dark colored baking dish).
  2. In a large bowl, mix the diced bananas with the sugar, salt, oil, pineapple puree, vanilla and eggs.
  3. In a separate bowl, add the flour, cinnamon and baking soda.
  4. Pour the wet mixture into the bowl with the dry ingredients, and whisk, just until the batter is combined.
  5. Bake the cake for 60-80 minutes, until a toothpick comes out clean when you poke the cake.
  6. Pour the batter into a buttered bundt pan.
  7. Set the cake aside to cool,
For the Pineapple-Lime Drizzle
  1. Stir the pineapple puree, lime juice and powdered sugar together until the sugar dissolves.
  2. Turn the cooled cake out of the pan, and drizzle it with the sauce.
Notes
To make the pineapple puree, process some chopped fresh, frozen or canned pineapple in the food processor until smooth.

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