Pineapple-Banana Loaves

Cecelia Huddleston


This recipe comes in handy when you're cooking for two. You can freeze one loaf or give it to a friend. It's a moist cake with a hint of pineapple & banana.

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1 (15.25 ounce) pillsbury moist supreme golden butter recipe cake mix
1 (8 ounce) can dole crushed pineapple & juice
4 large eggs
2 ripe bananas, mashed
1/2 cup oil
1 cup walnuts, coarsely chopped


1 (8 ounce) package cream cheese, softened
1 stick (1/2 cup) butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract


1Preheat oven to 325 degrees. Grease and flour or spray with Baker's Joy two (8") loaf pans. Combine the cake mix, pineapple with juice, eggs, bananas, and oil. With an electric mixer on low speed, beat ingredients for 30 seconds. Increase speed to medium and continue beating one minute. Stir in nuts. Pour batter into prepared pans. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Cream Cheese Frosting.
2In large bowl with electric mixer, beat cream cheese and butter until blended. Gradually, beat in powdered sugar and continue beating until mixture is smooth. Stir in extracts. Frost cooled loaves and store in refrigerator.

About Pineapple-Banana Loaves

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy