Zutaten für Jamaican Banana Pineapple Bundt Cake
- Cake Flour
- ½ teaspoon salt
- Cinnamon
- 1 teaspoon baking soda
- 3 ripe bananas, mashed
- Crushed Pineapple In Syrup
- Vegetable Oil
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
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Zubereitung von Jamaican Banana Pineapple Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, mash 3 ripe bananas. Add 1 (20 ounce) can crushed pineapple with juice, 1 ½ cups granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract to the mashed bananas.
- Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared bundt pan.
- Bake for 60-75 minutes, or until a wooden toothpick inserted into the center comes out clean. Start checking for doneness around the 60-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, dust generously with powdered sugar and serve.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
234g
Fat
29g
Carbs
34g
