Pineapple Banana Cinnamon Cake
A tropical fruit delight--pineapple and bananas. Throw in some chopped nuts if you like banana nut bread. Moist and delicious.
2 cups oat flour
1 cup whole wheat pastry flour
1 tablespoon olive oil
1 teaspoon baking soda
1 cup crushed pineapple, with juice
2 teaspoons cinnamon
2 teaspoons pure vanilla extract
1 cup sugar or sugar substitute (e.g., Splenda)
3 whole egg whites, slightly beaten
1 teaspoon salt
2 cups bananas, mashed
Preheat oven to 350 degrees. Prepare a 9-inch tube or bundt pan with cooking spray and flour. In a mixing bowl, combine flour, baking soda, cinnamon, sugar, and salt. In another mixing bowl, combine oil, pineapple, vanilla extract, egg whites, and bananas. Mix dry ingredients with wet ingredients just until moistened. Pour into pan and bake for approximately 1 hour and 15 minutes, or until cake is golden brown and springs back when touched. Can also use several loaf pans; adjust the time to approximately 45-50 minutes.
2 cups oat flour
1 cup whole wheat pastry flour
1 tablespoon olive oil
1 teaspoon baking soda
1 cup crushed pineapple, with juice
2 teaspoons cinnamon
2 teaspoons pure vanilla extract
1 cup sugar or sugar substitute (e.g., Splenda)
3 whole egg whites, slightly beaten
1 teaspoon salt
2 cups bananas, mashed
Preheat oven to 350 degrees. Prepare a 9-inch tube or bundt pan with cooking spray and flour. In a mixing bowl, combine flour, baking soda, cinnamon, sugar, and salt. In another mixing bowl, combine oil, pineapple, vanilla extract, egg whites, and bananas. Mix dry ingredients with wet ingredients just until moistened. Pour into pan and bake for approximately 1 hour and 15 minutes, or until cake is golden brown and springs back when touched. Can also use several loaf pans; adjust the time to approximately 45-50 minutes.