Pineapple Banana Coffee Cake Recipes

Steps:

• 1. Preheat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
• 2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 3. In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
• Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.

Steps:

• In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened., Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir bananas into butter mixture.
• Sift flour, baking soda, and salt together in another bowl. Stir flour mixture into banana mixture until batter is evenly blended. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
• Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

Steps:

• Cake Instructions: Combine first 5 dry ingredients in large bowl.
• Measure 1 cup undrained pineapple.
• Reserve rest for icing.
• Add measured pineapple and remaining ingredients to bowl.
• Mix just until thoroughly combined.
• Turn into greased and floured 10" cake pan.
• Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean.
• Cool on rack 20 minutes, then remove from pan and cool completely.
• Icing Instructions: Drain reserved pineapple well.
• Whip margarine, icing sugar and pineapple juice together until smooth.
• Fold in pineapple.
• Spread on top and side of cake.

Steps:

• Preheat the oven to 180C/350F.
• Stir together the flour, baking soda, cinnamon, sugar, and salt into a large mixing bowl.
• Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended.
• Pour into a greased and floured pan.
• Bake for 1hr30. Set aside to cool. When cooled, coat in a light layer of icing sugar.

Steps:

• Preheat oven to 180C degrees.
• Brush a 9 inch round cake tin with melted butter.
• Line sides with baking paper.
• Place bananas, pineapple and sugar in a large mixing bowl.
• Add sifted flour and spice.
• Stir together with a wooden spoon until combined.
• Whisk together the oil, juice and eggs in a jug.
• Pour onto the banana mixture and stir until combined and the mixture is smooth.
• Spoon into the prepared tin.
• Bake 1 hour, or until a skewer comes out clean when inserted in to the centre.
• Leave cake at least 15 minutes before turning onto a wire rack to cool.
• Icing- Beat the butter and cream cheese until smooth.
• Add icing sugar gradually alternately with the juice and honey.
• Beat until thick and creamy.
• Spread over the cooked cake.