3 Eggs
1 1/4 c Vegetable oil
1 cn (8 ounce) crushed pineapple
-packed in juice
2 Ripe medium bananas; chopped
-(not squished)
3 c All-purpose flour
-(preferably white lily)
1 1/4 c Sugar
1 ts Salt
1 ts Baking soda
1/2 ts Cinnamon
Preheat oven to 350. Grease and flour a 9 inch tube pan or bundt pan. In a
large mixing bowl, beat eggs slightly with a whisk. Beat in oil, pineapple
(with juice) and bananas until well blended. Sift flour, sugar, salt,
baking soda and cinnamon together. Stir into wet ingredients with a wooden
spoon. Mix only until dry ingredients are moistened. Pour into pan and bake
for 1 hour and 10 to 15 minutes, until browned and cake shrinks from sides
of pan. Cool completely on wire rack before turning out.
Yields
1 Servings