Banana and Pineapple Cake: fruity, moist and slightly exotic!

SWEETTABLESCAPES loves looking for some easy (one bowl to mix in is all you need) and tasty recipes using bananas. For some reason, we either buy too few or too many and the ripeness level is not always the one you want. We have a bunch (pardon the pun!) of go-to recipes for “mushy” bananas (here and here) but this cake requires a ripe, yet firm fruit to be sliced. Combined with the crushed pineapple and pecans, the sweetness/crunchiness/moisture ratio is perfect!

Jamaica Cake (as it is called on


You’ll need:

2 cups white sugar (many comments on the site suggested to do 1/2 regular sugar and 1/2 brown, and this is what we did. To reduce sweetness a bit, since pineapple is quite sweet on its own, we would also reduce the sugar to 3/4 cup each)

1 1/2 cups vegetable oil

1 1/2 cups chopped pecans

3 cups all-purpose flour

2 bananas, peeled and diced

3 eggs

1 (20 oz) can crushed pienapple with juice

1 tsp vanilla extract

1 tsp salt

1 tsp baking soda


Mix together sugar, vegetable oil, pecans, flour and bananas in a 13 x 9-inch pan. IMG_8247Stir in eggs, pineapple with juice, vanilla, salt and baking soda.

Mix well. Do not mash bananas.

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Bake in a preheated oven (350F) for 60 minutes or until tester comes out clean.

Is that easy enough? You bet!

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