-BATTER-
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
-ICING-
1/3 c Crushed pineapple, drained
1/4 c Margarine, softened
3 c Sifted icing sugar
2 tb To 3 T pineapple juice
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
Yields
12 Servings
