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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My mom clipped this out of some magazine eons ago and it was one of the first things I ever learned to bake as a girl. It is still a trusted stand-by for unexpected guests or when I just want something easy and sweet. No mixer and no frosting needed! Great when you first bake it, even better the next day. I usually use 2 bananas, but sometimes use 3 if I want a strong banana flavor. Ingredients:
2 cups white sugar |
1 1/2 cups vegetable oil |
1 1/2 cups coarsely chopped pecans |
3 cups all-purpose flour |
2 -3 large ripe bananas, peeled and chopped |
3 eggs |
1 (20 ounce) can crushed pineapple, with juice |
1 teaspoon vanilla |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon salt |
Directions:
1. Mix together the sugar, vegetable oil, pecans, flour and bananas.
2. Stir in the eggs, pineapple (and juice), vanilla, baking soda, cinnamon and salt.
3. Mix well but try not to mash the bananas.
4. Pour into a 9x13 inch pan and bake in a preheated 350 degree oven for 60 minutes, or until cake tests done.
5. Can also use a tube or bundt pan, but you'll need to lightly grease and flour those.
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