This cake is a favourite – it’s sweet and moist, but not over the top. It has that fulfilling ‘tea cake’ feel to it, which I think comes through with the cinnamon and fruit taste to it. And if you like Banana Bread, then you should absolutely love this too!
- 1 cup plain flour
- 1/2 cup self raising flour
- 1 tsp ground cinnamon
- 1/2 tsp bi-carb soda
- 3/4 cup caster sugar
- 2 eggs
- 1/2 cup vegetable oil
- 2 bananas, mashed
- 200g crushed pineapple in juice, not drained
- Preheat oven to 180°C (160°C fan forced), and grease a 22cm or 9″ round tin.
- Sift flours, cinnamon and bi-carb soda together. Add sugar and stir dry mix.
- Add eggs, oil, mashed banana and pineapple in a separate bowl and mix. This will be lumpy, so don’t worry about mixing too well.
- Pour wet mixture into dry and stir until well combined.
- Pour into cake tin and bake for 1 hour.
NOTE: If you would like a plain cream cheese frosting for this, add 125g of cream cheese to 2.5 cups of icing sugar. Beat well and add more icing sugar if you wish to. You will want a very pale (near white) mixture that forms stiff peaks. This will probably make a bit too much, but cream cheese frosting freezes well, so just chuck the remaining in a container and freeze away – I have heaps of little containers in my freezer because I colour my icing sometimes! It lasts for 6-9 months.