celebrating 130 years 1884-2014

Banana and Pineapple Cake

By Chelsea Sugar
Banana and Pineapple Cake
10 servings
  • 5 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 1 hrs
  • Serves

    1 1/2 cups flour
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    1 tsp baking soda
    1 cup Chelsea White Sugar
    3 eggs lightly beaten
    1 cup buttermilk
    1/2 cup chopped walnuts
    1 cup sultanas
    1 x 225g can crushed pineapple pieces drained
    2 cups over-ripe bananas mashed

    Cream Cheese Icing:
    100g cream cheese
    2 cups Chelsea Icing Sugar
    grated rind and juice of 1 lemon


    Sift flour, spices and soda into a large bowl, stir in remaining ingredients until just combined. Pour mixture into well-greased or baking-paper lined 25cm baking tin. Bake for 60 mins at 180°C. Let stand for 10 mins. Turn onto cake rake to cool. Spread with cream cheese Icing.

    To make the icing, soften cream cheese, add Chelsea Icing Sugar and grated lemon rind. Mix, adding enough lemon juice, to get the right consistency to spread. Mix until smooth. Delicious served with a dollop of cream for afternoon tea.

    Tip: Ensure that all ingredients are only slightly mixed to combine, over mixing will cause the cake to turn out rubbery and flat.

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Average Rating
(5 reviews)

Thought it very strange with no oil or butter in recipe. When cooked ( as per instructions ) it was stodgey and seemed uncooked. Flavourful very nice but don't think I would make again.

Agree with previous reviews - very stodgy and wouldn't make again. After looking at the picture though it does look very heavy, however, I've had compliments from two people (out of 6) who absolutely loved it - best cake they've ever had - and asked for the recipe. No accounting for taste I guess. Of course, they might have just been being nice... It did remind me of the bread and butter pudding my mum used to make for dessert many moons ago.

I agree with the previous review, this cake was so stodgy. I love the idea of all the flavours but the stodgyness made it unedible. If I was to try this again I would add at least 1 teaspoon of baking powder to help combat the stodge but I doubt I will be trying this again.

I chose this recipe as it is NZ based so I thought I could rely on quantities etc. I followed the recipe carefully, ensuring I didn't overmix the batter but it still came out like an uncooked stodgy school dinner pudding from years ago. Even after 20 more minutes cooking time it still retained its heavy stodginess.

I probably wouldn't use this recipe again.

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Lovely moist cake! So far in a week I've made 3 of these for birthdays.

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