By: Dad43
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Ingredients
Serves Tool
Serves To:USMetric| 1/2 | Teaspoon(t) | pure almond extract | |
| 1 | Teaspoon(t) | pure vanilla extract | |
| 1 1/2 | Cup(c) | vegetable oil | |
| 8 | Ounce(oz) | crushed pineapple, undrained | |
| 2 | Cup(c) | mashed bananas | |
| 1 | Teaspoon(t) | salt | |
| 1 | Teaspoon(t) | cinnamon, ground | |
| 1 | Teaspoon(t) | baking soda | |
| 2 | Cup(c) | sugar | |
| 3 | large eggs, lightly beaten | ||
| 3 | Cup(c) | all purpose flour |
Preparation
Preheat the oven to 350° F. Grease a 12 cup Bundt pan. Sift the flour, sugar, baking soda, cinnamon and salt together into a large bowl. Stir in the mashed bananas, pineapple with its juice, oil, both extracts and the eggs. Scrape the batter into the prepared Bundt pan, and bake on the center oven rack until it is golden brown and a cake tester inserted in the center comes out clean, about 1 hour and 5 to 10 minutes. Let the cake cool in the pan set on a wire rack for 10 to 20 minutes. Then run a knife around the center and the edge of the cake, and turn it out on the rack to cool completely. Cut the cake into slices, and serve.