| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 2 | c | Granulated sugar |
| 1 | tb | Baking soda |
| 1 | tb | Salt |
| 1 | tb | Cinnamon |
| 1 | cn | (14 oz) crushed -pineapple |
| 3 | Eggs | |
| 1 1/2 | c | Oil |
| 2 | c | Mashed ripe bananas (about-6) |
| 1 1/2 | c | Pecans, chopped |
| 2 | tb | Vanilla |
| 1/3 | c | Crushed pineapple, drained |
| 1/4 | c | Margarine, softened |
| 3 | c | Sifted icing sugar |
| 2 | tb | To 3 T pineapple juice |
INSTRUCTIONS
BATTER ICING 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 min. then remove from pan and cool completely. DRAIN reserved pineapple well. Whip margarine, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake. From PastryWiz goes Bananas at http://www.pastrywiz.com/banana3.htm Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Feb 24, 1998
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