This is just another version of the classic banana cake, topped with crushed pineapple and a sugary gaze, is gluten-free.
Yields: 8 Cook Time: 0 Hrs 45 Mins Total Time: 2 Hrs 15 Mins
Ingredients
Cake
- 1/2 c. canola oil
- 1 1/2 c. Silvana's Kitchen Gluten-Free All-Purpose Flour
- 3/4 c. sugar
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 2 large eggs
- 1 c. bananas
- 1/2 c. crushed pineapple
- 1/2 c. pecans
- 2 tsp. pure vanilla extract
Topping
- 4 tbsp. unsalted butter
- 1 c. crushed pineapple
- 2 c. confectioners'
Drizzle
- 1/2 c. confectioners' sugar
- 1 tsp. unsalted butter
- 1 tsp. pure vanilla extract
- 1 tbsp. whole milk
Directions
- Cake: Preheat the oven to 350 degrees F and oil an 8 1/2-by-4 1/2-inch loaf pan. In a large bowl, whisk flour with sugar, salt, baking soda, and cinnamon. In a medium bowl, whisk 1/2 cup of oil with eggs, bananas, pineapple, pecans, and vanilla. Add dry ingredients to wet ingredients and whisk until just combined.
- Scrape batter into the prepared pan and bake in the center of oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool completely, then transfer to a rack.
- Topping: Meanwhile, in a medium saucepan, melt butter over moderate heat. Add pineapple and cook, stirring occasionally, until softened, about 5 minutes. Add confectioners' sugar and stir until combined. Let cool slightly. Spoon topping over top of cooled cake and let stand until set, about 25 minutes.
- Drizzle: In a small bowl, using your hands, blend confectioners' sugar with butter. Add vanilla extract and milk and whisk until smooth. Using a fork, drizzle mixture over cake and let stand until set, about 15 minutes. Slice cake and serve.