Ingredients
Method
Cake
- Preheat your oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and sugar until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, crushed pineapple (with its juice), vanilla, beaten eggs, and diced bananas. Mix on low speed until just lightly combined.
- With the mixer on the lowest setting, gradually add the dry ingredients to the wet mixture, mixing only until the batter comes together. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for about 10 minutes.
Icing and Finish
- In a medium bowl, whisk together the melted butter, powdered sugar, and milk until smooth and free of lumps.
- Pour the icing over the warm cake and spread it evenly. Allow the cake to cool completely before slicing and serving.
Nutrition
Notes
For a lighter cake, you can substitute 1 cup of all-purpose flour with whole wheat pastry flour.
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
This cake can be made a day ahead; the flavors meld beautifully overnight.
Be careful not to overmix the batter once the dry ingredients are added, as this can make the cake tough.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.