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Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs, room temperature, beaten
- 1 cup canola oil
- 2 cups finely chopped ripe bananas (about 3 medium)
- 1 can (8 ounces) crushed pineapple, undrained
- 1-1/2 teaspoons vanilla extract
- 1/2 cup sweetened shredded coconut
- 1 cup chopped nuts
- Optional: Confectioners' sugar, whipped cream and sliced ripe banana
Directions
- 1. In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan.
- 2. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely. If desired, serve with confectioners' sugar, whipped cream and bananas.
Nutrition Facts
1 piece: 408 calories, 20g fat (3g saturated fat), 40mg cholesterol, 99mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 6g protein.
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