Bursting with tropical flavors from bananas and pineapples this cake is delicious and super moist! Perfect with your coffee or tea.

Sometimes I buy extra bananas just so I can make Banana cakes. I really love anything with bananas! While oftentimes there aren't enough left-over Bananas to use for baking as the kids would have helped themselves to them, especially my little girl, this week it was a different story. Perhaps because they didn't notice a bunch of bananas sitting on the counter top, which I doubt, or perhaps there was another fruit that captured their attention more. I think it was the latter.

So, I was indeed thankful that some grapes were on sale when I bought the bananas because the kids sharply focused their attention on the grapes and left my bananas alone. Win-win situation in my mind! So after several days of waiting, I was glad to finally see the bananas getting spotty and really aromatic and ripe - perfect for baking!

And the result is this delicious and super-moist tropical-inspired coffee cake!

And the sweet-tangy lemony glaze truly brings this over the top! While the cake itself is not overly sweet the raisins add that burst of fruity goodness with each bite. Enjoy!

Pineapple Banana Coffee Cake

By: Manila Spoon
Published: 06/03/2016

Bursting with tropical flavors from bananas and pineapples this cake is delicious and super moist! Perfect with your coffee or tea.

Ingredients

• 3 large Eggs, room temperature
• 1 cup Sugar
• 1/2 cup Coconut or Vegetable Oil
• 2 teaspoons Vanilla Extract
• 3 medium very ripe Bananas, mashed
• 1 (8 oz) can or 1 cup crushed Pineapple, undrained
• 2 cups all purpose Flour
• 1 1/2 teaspoons Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup Raisins mixed with a tablespoon of flour
• 1 1/2 cups Confectioner's Sugar (powdered sugar)
• 2-3 Tablespoons Lemon Juice (adjust to taste or the desired thickness of the glaze)

Instructions

1. Preheat the oven to 350 F. Grease and flour a 6 cup Bundt pan, preferably a light-colored one (so cake doesn't get too dark). In a large bowl, beat the eggs. Add the sugar, oil and vanilla and stir until combined. Add the mashed bananas and crushed pineapple and mix very well until well-blended.
2. In another bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the egg mixture and mix well. Fold in the raisins.
3. Pour the mixture into the prepared pan (ensuring that all corners are fully filled, if using a more ornate Bundt pan like a Rose Bundt). Tap the cake pan slightly to remove air bubbles. Bake in the oven for 45-50 minutes or until a tester inserted in the middle comes out with only a few crumbs clinging to it. Take out of the oven and leave in the pan for about 10 minutes and then flip over to a wire rack to cool completely before frosting.
4. Place the powdered sugar and lemon juice in a mixing bowl. Stir with a whisk until it reaches a smooth, thick yet pourable consistency. Pour all over the cake. Can be made ahead and refrigerated covered. Cake keeps moisture very well. Enjoy!

Yield: 12 Servings
Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 50 mins.
Total time: 70 mins.
Tags: Coffee, Cake, Sweets, Desserts, Bananas, Pineapples