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This Dr. Bird cake is a banana-pineapple quickbread baked in a tube pan.
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups banana, coarsely chopped
- 1 (8 ounce) can crushed pineapple, with juice
- 1 cup vegetable oil
- 3 large eggs
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Step 2
Mix together flour, sugar, baking soda, cinnamon, and salt in a large bowl. Make a well in the center and add banana, pineapple with juice, oil, and eggs. Mix well and pour into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 70 to 80 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 350 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat3g | 13% |
| Cholesterol35mg | 12% |
| Sodium238mg | 10% |
| Total Carbohydrate52g | 19% |
| Dietary Fiber2g | 6% |
| Total Sugars31g | |
| Protein4g | |
| Vitamin C4mg | 19% |
| Calcium14mg | 1% |
| Iron1mg | 8% |
| Potassium157mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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