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Banana-Pineapple Cake

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Bananas never go to waste in our home. Most especially if they are over ripened bananas. These are the best and sweetest for baking this Banana-Pineapple Cake.

Now that back to school season has started, you may want to give the kiddies, and yourself a treat after school, while doing homework or just to reward everyone for a job well done.

This is one of the easiest coffee cakes I always bake and has a recurring presence on my blogs, with different fruits added every now and then. It’s also one of the most affordable ones – leftover bananas, canned pineapples from the pantry, a few eggs and the usual baking ingredients on hand.

I love how you can bake this cake without bothering with a stand mixer. Just mix everything by hand quickly. Pour into the cake pan, arrange the pineapple slices and bake. In no time, you’ll be enjoying the fruity baked aromas of bananas playfully mixing with pineapples. When you take a slice, you’ll relish the moist, crumbly  cake filled with the buttery banana flavors which are  always a favorite. And with a sweet pineapple topping, then this is just perfect for homework time! Enjoy this with some scoops of vanilla ice cream. Doing homework with a scrumptious slice of banana-pineapple cake has never been this fun!

Banana - Pineapple Cake

This is an easy Banana-Pineapple Cake with a tropical twist. I added a few pineapple slices and baked it till it was luscious. The result was a beautiful banana-pineapple coffee cake. Its buttery aroma blended well with the fruity banana baked scents, and the delightful sweet, smooth pineapple slices. All these rested graciously on top of the rectangle moist coffee cake, generously sprinkled with powdered sugar. It’s perfect for after school or homework nights.  Enjoy this quick-baking coffee cake with scoops of vanilla ice cream. This serves 4 to 6.
Cook Time45 minutes
Total Time45 minutes
Course: Dessert, Snacks
Cuisine: American, Asian, Filipino
Keyword: Banana Pineapple Cake
Servings: 4 people
Calories: 651kcal
Author: Elizabeth Ann Quirino


  • 1/2 cup unsalted butter or margarine softened, room temperature butter
  • 1 1/2 cup granulated white sugar
  • 1/2 teaspoon salt
  • 4 whole large bananas over ripened and mashed
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 whole eggs
  • 1 Tablespoon vanilla extract
  • 3/4 cup sour cream
  • 6 to 8 slices canned slicedpineapple drained
  • 1/3 cup confectioners' sugar for sprinkling on cake


  • Preheat oven to 375 F degrees. Meanwhile, mix together in a large bowl : softened butter or margarine, sugar, salt, mashed bananas, flour, baking powder and soda, eggs, vanilla, sour cream. Blend ingredients well by hand.
  • Drain the canned pineapple and set aside.
  • Prepare a 9 inches x 11 inches baking pan by greasing the bottom and sides. Place a piece of parchment paper at the bottom.
  • Pour the banana cake batter into the pan. Arrange the pineapple slices on top. Bake at 375 F degrees for 40 to 45 minutes or test for doneness. If knife comes out clean from the center, then cake is done.
  • Take out the banana-pineapple cake from the oven and cool on the counter. After cake has cooled for at least 30 minutes, sprinkle the top with powdered sugar. Serve with ice cream on the side.
  • Cook's comments: If you bake this cake with merely bananas and no other fruit, it will be just as amazing and wonderful.


Serving: 1g | Calories: 651kcal | Carbohydrates: 135g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 603mg | Potassium: 229mg | Fiber: 2g | Sugar: 86g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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  1. Ohhh delish. In my refrigerator I don’t have sour cream often. But when I do (for cooking some dish), I now don’t know what to do with it. I love baked goods that has sour cream in it so I’m forced to bake using the leftover sour cream. Otherwise I’m too lazy to bake too! xD

    1. Hi Nami. Thanks for the blog-visit & kind comments. In case you’re out of sour cream, did you know you can make your own by adding 1 Tablespoon of lemon juice to 1 cup of milk, allow to sit for at least 20 minutes. You’ll notice the milk slightly curdle, it’s okay. It will turn slightly creamy – then use it for baking. Let me know how you fare with this suggestion.

        1. Hi Gio, I learned this tip about making your own sour cream from an old cookbook laying around the house. As for buttermilk, if I don’t have it, I just use regular milk. This is an easy banana recipe and you won’t have to haul out the stand mixer — just mix by hand and bake. Thanks for stopping by!

    1. Thanks, Paula. So kind of you. This is an old recipe from my mom and aunts in the family, passed on from other aunts. The best thing here? You don’t need a stand mixer. Just use a wooden spoon, mix, pour and bake. Glad you came by 🙂

  2. i love baking banana cake, if there’s such a thing for staple baking, it’s definitely banana cake. I love baking it for the same reasons as yours haha. I like the addition of pineapple slices.. . i would love to try this…
    happy weekend!

    1. Thanks,Malou! We seem to think alike all the time, especially on what to cook or bake. And yes, the p/a slices gave it a different, yet familiar sweet taste. Glad you stopped by.Happy weekend,too 🙂

  3. I agree with you that banana shouldn’t go to waste because you can always bake it. Banana and Pineapple what a good combination for a cake. Not only kiddies would enjoy this but adults too like me. hehe. Thank you for sharing this post, Elizabeth. Have a good weekend, my friend!

    1. Hi Chef Ray! You’re right, we adults will enjoy this one. I bake this all the time. You do NOT need a stand mixer — just mix by hand and bake. You’ll like this one! Thanks for the blog-visit and kind comments! Appreciate your support 🙂

  4. hello there greetings from Paris! i made this yummy banana-pineapple cake last saturday for my friend. You are right this is easy to make. In fact i will gonna bake another batch tomorrow for another friend 🙂 thanks so much for sharing i always check your blog and it helps me lot of getting ideas what to bake or cook. In real, i cannot wait to try your Apple cake with caramel and that’s my next project 🙂 thanks so much and more power. Cheers 🙂 -maruh

    1. Hi Maruh! How wonderful to hear from you all the way in Paris! So happy to hear the banana cake turned out ok. If you want, try it with just bananas and it is soooo good, too. You will love the Torta di Mele, apple cake. It is fantastic & quick to bake. Let me know how it all turns out. Thanks for the blog visit. I loved Paris and hope all is well with you there.

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