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 {My Grandmom’s Banana Cake 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? The bananas with a little bit of help from the pineapple that help it stay together as well as moist. 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 my grandmom’s quick and easy banana cake recipe and make sure you let me know if you make it for anything special!
Happy Baking!
XO,
Danielle
want to check out more banana recipes? Click here!
Grandmom’s Banana Cake
Ingredients
Ingredients:
- 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
Instructions
Directions:
- Preheat oven to 350F.
- In a large bowl, combine all ingredients and mix well (batter will be thick).
- Pour batter into a greased bundt or tube pan.
- Bake for 50 minutes to 1 hour — until a tooth pick comes out clean.
- Allow to cool completely in the pan then turn out onto a wire rack.
- Dust with powdered sugar and serve — or keep in an airtight container for up to 3 days.
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