Living in Sugar

Grandmom’s Banana Cake

Hello! Oh my gosh, is been a while hasn’t it? I feel like it’s been forever since I sat down to write a post, but here I am and I’ve got a great recipe to share with you today! But first, a life update.

So I’ve been in the wind this past week because of some on goings in my personal life. As many of you know {if you’ve read my “about me” page} then you know that I am an officer the U.S. Air Force and I was recently promoted — yay! This new promotion comes with more responsibility and I can’t wait to see where the future leads!

So I was busy over the past week getting ready for that and spending time with family that came into town. SO! I wasn’t on here very much — but since I’m back lets talk about CAKE!

I was digging through some of my cook books and family recipes over the weekend trying to decide what I wanted to make over this next week for various posts and I stumbled upon the recipe for my grand mom’s banana cake. Now, I’ve enjoyed this cake, but I’ve never actually made it — so I thought why not?!

The most interesting thing about this cake is that it essentially has no fat. Weird right? I thought so too. But there is no butter or oil in this cake recipe. Huh. So what makes it stay together? Well that my friends, it is the bananas and a little bit of help from the pineapple that’s involved in this cake. Don’t ask me how it works, it just does.

Aside from banana’s and pineapple, this cake also has a smidge of ginger and cinnamon in it just to give it an extra kick. So I hope you enjoy this quick and easy cake recipe and make sure you let me know if you make it for anything special!

Happy Baking!



Grandmom's Banana Cake

Get your coffee or tea ready for this delicious (and fat free!) Banana cake. Great for breakfast or an afternoon snack.
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes



  • 3 Cups All Purpose Flour
  • 2 Cups Sugar
  • 3 Bananas Mashed
  • 1 Small Can Crushed Pineapple
  • 3 eggs beaten
  • 1 1/2 tsp Vanilla
  • 1 tsp Ground Cinnamon
  • 2 tbsp. Fresh or stem Ginger
  • 1 tsp Baking Soda
  • 1 tsp Salt



  1. Preheat oven to 350F.
  2. In a large bowl, combine all ingredients and mix well (batter will be thick).
  3. Pour batter into a greased bundt or tube pan.
  4. Bake for 50 minutes to 1 hour -- until a tooth pick comes out clean.
  5. Allow to cool completely in the pan then turn out onto a wire rack.
  6. Dust with powdered sugar and serve -- or keep in an airtight container for up to 3 days.

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