Banana Pineapple Cake Recipe – Easy Whole Wheat Delight

Last Updated on 2 months by Neha Deshmukh

Banana Pineapple Cake Recipe – Easy Whole Wheat Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake recipe that’s both delicious and a little bit wholesome. This Banana Pineapple Cake is exactly that! I first stumbled upon this recipe while trying to use up some ripe bananas and a can of pineapple, and it quickly became a family favourite. It’s wonderfully moist, bursting with tropical flavour, and surprisingly easy to make – even for beginner bakers. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average cake. It’s a delightful blend of sweet, tangy, and subtly spiced flavours. The combination of banana and pineapple is just heavenly, and using whole wheat flour and olive oil adds a lovely texture and a touch of healthiness. Plus, it’s a real crowd-pleaser – perfect for afternoon tea, birthdays, or just a cozy weekend treat. It serves 8, takes about 60 minutes to bake, and around 75 minutes of prep time. It’s an easy recipe, perfect for any skill level!

Ingredients

Here’s what you’ll need to whip up this delicious cake:

• ¼ cup (60ml) unsalted butter
• ¼ cup (50g) brown sugar
• 2 large bananas, peeled and sliced
• ¾ cup (175g) pineapple cubes (canned)
• 4 large eggs
• 1 cup (200g) caster or icing sugar
• 1 teaspoon (5ml) vanilla extract
• 2 cups (240g) whole wheat flour
• 1 teaspoon (5ml) baking powder
• ½ cup (120ml) olive oil
• Whipped cream (for topping)
• Ground nuts (for topping)
• Glazed cherries (for topping)
• Pineapple and banana slices (for garnish)

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour gives this cake a lovely, slightly nutty flavour and a more satisfying texture. Don’t worry, it doesn’t make it heavy at all! I love using olive oil in baking – it adds moisture and a subtle fruity note. You can use a mild-flavoured olive oil for this.

The banana and pineapple combo is the star of the show. Ripe bananas are key – the spottier, the sweeter! Canned pineapple works wonderfully, but feel free to use fresh if you have it. Just make sure it’s well-drained. Caster sugar dissolves more easily, but icing sugar works just fine too.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 150°C (300°F). Then, melt the butter in a pan over medium heat.
2. Add the brown sugar to the melted butter and cook on high heat, stirring constantly until it boils. Let it simmer for just a minute – this creates a beautiful caramel base.
3. Pour the caramel mixture into a greased 13×7-inch cake tin, spreading it out evenly.
4. Now, arrange the banana slices and pineapple cubes in a single layer over the caramel. Overlap them slightly – it looks pretty!
5. In a large bowl, beat the eggs, caster sugar, and vanilla extract with an electric mixer for 7-8 minutes. You want it to become light and tripled in volume – it should be pale and fluffy.
6. Sift the whole wheat flour and baking powder into the egg mixture. Gently fold it in until just combined. Be careful not to overmix!
7. Add the olive oil and fold it in until everything is smooth and fully incorporated.
8. Pour the batter over the arranged fruits in the cake tin, making sure it’s evenly distributed.
9. Bake for 55-60 minutes, or until a skewer inserted into the center comes out clean.
10. Let the cake cool in the tin for 5-10 minutes before inverting it onto a serving platter.
11. Finally, top with whipped cream, crushed nuts, glazed cherries, and extra banana/pineapple slices. Enjoy!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.
• Make sure your baking powder is fresh for the best rise.
• Greasing the cake tin really well is crucial to prevent sticking.

Variations

• Spice it up: Add ½ teaspoon of cinnamon or nutmeg to the batter for a warmer flavour. My grandma always added a pinch of cardamom!
• Nutty Delight: Mix in ½ cup of chopped walnuts or pecans into the batter.
• Chocolate Swirl: Swirl in 2 tablespoons of melted dark chocolate into the batter before baking.

Vegan Adaptation

To make this cake vegan, you can substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). Use a plant-based butter and ensure your whipped cream is vegan-friendly.

Gluten-Free Adaptation

For a gluten-free version, simply use a gluten-free flour blend in place of the whole wheat flour. Make sure it’s a blend designed for baking!

Spice Level

As mentioned, a dash of cinnamon or nutmeg really elevates the flavour. You could also experiment with a tiny pinch of ground cloves for a more complex spice profile.

Festival Adaptations

This cake is perfect for any celebration! For Christmas, add a sprinkle of festive sprinkles. For Thanksgiving, you could use cranberries instead of cherries.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of yogurt. A cup of chai or coffee complements it beautifully.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To maintain its moisture, wrap it tightly in plastic wrap before storing.

FAQs

Is this cake best served warm or cold?

Both! It’s lovely warm from the oven, but it’s also delicious chilled. It really depends on your preference.

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure to drain it well to avoid a soggy cake.

Can I substitute the olive oil with another oil?

Yes, you can. Coconut oil or vegetable oil are good substitutes, but olive oil adds a unique flavour.

How can I prevent the cake from sticking to the tin?

Grease the tin generously with butter or oil, and then dust it with flour. You can also line the bottom with parchment paper.

What’s the best way to store leftover cake to maintain its moisture?

Wrap it tightly in plastic wrap or store it in an airtight container. Adding a slice of bread to the container can also help keep it moist!