© Sue Fan
- ACTIVE: 45 MIN
- TOTAL TIME: 2 HR 15 MIN plus cooling
- SERVINGS: 8
This version of the classic banana cake, topped with crushed pineapple and a sugary glaze, is completely gluten-free.
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- 1/2 cup canola oil, plus more for greasing
- 1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup coarsely mashed ripe bananas (about 3 bananas)
- 1/2 cup drained crushed pineapple
- 1/2 cup chopped pecans
- 2 teaspoons pure vanilla extract
- 4 tablespoons unsalted butter
- 1 cup drained crushed pineapple
- 2 cups confectioners’ sugar
- 1/2 cup confectioners’ sugar
- 1 teaspoon unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 tablespoon whole milk
- Make the cake Preheat the oven to 350° and oil an 8 1/2-by-4 1/2-inch loaf pan. In a large bowl, whisk the flour with the sugar, salt, baking soda and cinnamon. In a medium bowl, whisk the ½ cup of oil with the eggs, bananas, pineapple, pecans and vanilla. Add the dry ingredients to the wet ingredients and whisk until just combined.
- Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool completely, then transfer to a rack.
- Meanwhile, make the topping In a medium saucepan, melt the butter over moderate heat. Add the pineapple and cook, stirring occasionally, until softened, about 5 minutes. Add the confectioners’ sugar and stir until combined. Let cool slightly. Spoon the topping over the top of the cooled cake and let stand until set, about 25 minutes.
- Make the drizzle In a small bowl, using your hands, blend the confectioners’ sugar with the butter. Add the vanilla extract and milk and whisk until smooth. Using a fork, drizzle the mixture over the top of the cake and let stand until set, about 15 minutes. Slice the cake and serve.
Make AheadThe cake can be refrigerated for up to 2 days.