1 1/2 cups plain flour (all-purpose flour)
1 teaspoon ground cinnamon
1/2 teaspoon bi-carb soda (baking soda)
1 cup caster sugar (superfine sugar)
3/4 cup chopped pecans
1 cup mashed banana (2 to 3 medium size bananas)
450g (two 8 oz. cans or one 14 oz. can) can crushed pineapple, well drained
1/2 cup vegetable oil
2 eggs, lightly beaten
Preheat oven to 180 degrees C/350 degrees F. Grease a 20cm (8-inch) ring pan (such as a ring mold or savarin mold with a flat base or bottom), line base with baking paper, then grease paper.
Sift together the flour, ground cinnamon, the baking soda and the sugar. In a large mixing bowl combine the sifted dry ingredients with the chopped pecans, stir in mashed bananas, well drained pineapple, oil and eggs. Spoon mixture into prepared pan. Bake in preheated oven for about 1 hour. Let cake stand in pan for 10 minutes before turning out onto a wire rake to cool. Very Yummy, Enjoy!
Makes 8 servings.
Cake will keep for up to 4 days.
Submitted By: Linda
Date: November 13, 2007