Dessert - Carrot pineapple banana loaf cake recipes

Author: David Wolfe  

This cake is filled with crushed pineapple for another layer of sweetness then topped with a luscious cream cheese frosting and roasted nuts. Mashed banana gives this dessert extra moistness.

Carrot Pineapple Banana Loaf Cake

Carrot Pineapple Banana Loaf Cake
This delicious carrot banana loaf cake is easy to make. This cake is filled with crushed pineapple for another layer of sweetness then topped with a luscious cream cheese frosting and roasted nuts. Step-by-step photos teach out how to make this carrot pineapple banana bread.
Provided by: Elizabeth Waterson I Confessions of a Baking Queen
Total time: 85 minutes
Cook time: 70 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 24
  • 4oz (1/2 Cup) Unsalted Butter, melted
  • 100 Grams (1/2 Cup) Brown Sugar
  • 100 Grams (1/2 Cup) Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 1 Teaspoon Vanilla Extract
  • 2 Medium Bananas smashed
  • 3.5oz Crushed Pineapple, drained
  • 130 Grams (3/4 cup) Grated Carrots, roughly 2 medium carrots
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 160 Grams (1 1/2 Cups) All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3oz Greek Yogurt
  • 4oz Cream Cheese, at room temp.
  • 2.5oz Butter, at room temp.
  • 4oz (1 Cup) Powdered Sugar
  • 0.60oz (1 1/2 Tablespoons) Buttermilk Powder
  • 1/2 Teaspoon Vanilla Extract/ Paste
  • 1 Teaspoon Heavy Cream
  • Pinch of Salt
  • 2oz Chopped Toasted Pecans/ Walnuts (pre-toast them in the oven for 10 minutes & cool completely)
How to cook:
  1. Carrot Pineapple Banana Loaf Cake
  2. Preheat oven to 350F/180C and heavily grease a 9X5 baking loaf pan.
  3. In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Mix in bananas, pineapple, and carrots.
  4. Fold in spices, flour, baking soda and salt mixing until just combined. Gently fold the Greek yogurt into the batter.
  5. Pour into prepared pan and bake for 55-70 minutes, stick a knife in the middle to test for wet batter, you don't want any wet batter, just moist crumbs. Let cool on wire rack completely or overnight
  6. Frosting
  7. In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste, heavy cream, and salt. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
  8. Spread on top of cooled cake and sprinkle with nuts. Store in a cool space or fridge.
Notes: Carrot Pineapple Banana Bread with Browned Butter, Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting. Ultra moist, soft, and tender thanks for the box of vanilla pudding added to the batter

Glazed Banana Pineapple Bread

Glazed Banana Pineapple Bread
Ultra moist, soft, and tender thanks for the box of vanilla pudding added to the batter! The pineapple lends a sweet, tropical flavor to the banana bread!
Provided by: Averie Sunshine
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 16
  • 1/4 cup unsalted butter, melted (half of one stick)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 6 ounces pineapple Greek yogurt (one standard-sized small container; vanilla or plain yogurt, or sour cream may be substituted)
  • 1 cup mashed ripe bananas (1 large or 2 small bananas)
  • 1/2 cup grated carrots, grated and loosely packed
  • 1/3 cup crushed pineapple, with some of the juice
  • 1/3 cup raisins, diced if they are large
  • 1/3 cup diced walnuts, optional
  • 3.4-ounce box instant vanilla pudding mix (not Cook ‘n Serve), optional
  • 1/2 teaspoon cinnamon
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt, optional and to taste
  • Calories: 320 calories
  • Carbohydrate: 59 grams carbohydrates
  • Cholesterol: 42 milligrams cholesterol
  • Fat: 7 grams fat
  • Fiber: 2 grams fiber
  • Protein: 6 grams protein
  • Saturated Fat: 3 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 429 grams sodium
  • Sugar: 35 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 4 grams unsaturated fat
How to cook:
  1. Preheat oven to 325F, spray a 9-by-5-inch loaf pan(s) with cooking spray with flour (I use Pam for Baking) or grease and flour the pan(s); set aside.
  2. In a large microwave-safe mixing bowl, melt the butter, about 1 minute.
  3. To the melted butter, add the sugars, eggs, vanilla, and stir or whisk to combine.
  4. Add yogurt, bananas, carrots, pineapple (does not need to be squeezed and drained, some juice is okay and adds flavor), raisins, nuts, and stir to incorporate.
  5. Add the dry pudding mix (Note: You are not making pudding; simply adding the mix as a dry ingredient), add the cinnamon, and stir to incorporate.
  6. Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop.
  7. Pour batter into prepared pan(s) and bake for about 65 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 300F midway through cooking, at about the 30-minute mark if your oven runs hot or tent the pan with foil in approximately the last 20 minutes of cooking.
  8. Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.
Notes: Pineapple Carrot Bread Recipe: How to Make It, 3 cups all-purpose flour · 2 cups sugar · 1 teaspoon baking soda · 1 teaspoon ground cinnamon · 3/4 teaspoon salt · 3 eggs · 2 cups shredded carrots · 1 cup canola oil

Pineapple Carrot Bread

Pineapple Carrot Bread
My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.
Provided by: Taste of Home
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 13
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3 eggs
  • 2 cups shredded carrots
  • 1 cup canola oil
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans or walnuts
  • 3/4 cup confectioners' sugar, optional
  • 1 to 1-1/2 teaspoons milk, optional
  • Calories: 192 calories
  • Fat: 10g fat (1g saturated fat)
  • Cholesterol: 20mg cholesterol
  • Sodium: 103mg sodium
  • Carbohydrate: 24g carbohydrate (14g sugars
  • Fiber: 1g fiber)
  • Protein: 2g protein.
How to cook:
  1. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts.
  2. Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  3. If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.
Notes: Carrot Cake Banana Bread, Carrot cake is great. Banana bread is great. And when you combine them both in one sweet little loaf, it's possibly even greater.

Carrot-Banana Cake

Mashed banana gives this dessert extra moistness.
Provided by: Zita Wilensky
Yields: 12 servings
Number of ingredients: 17
  • 2 cups all purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup firmly packed golden brown sugar
  • 4 large eggs
  • 1 1/2 cups finely grated carrots (about 1 1/2 large)
  • 1 cup drained canned crushed pineapple in juice
  • 1/2 cup mashed ripe banana
  • 3/4 cup chopped pecans
  • 1 8-ounce package cream cheese, room temperature
  • 1 cup powdered sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1/4 teaspoon ground cinnamon
  • Additional ground cinnamon
How to cook:
  1. Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Sift first 4 ingredients into medium bowl. Whisk oil, 1 cup sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, pineapple, banana and pecans and blend well. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes. Turn out cake onto rack and cool.
  2. Beat cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Sprinkle with additional cinnamon. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
Notes: Pineapple Banana Hummingbird Cake {VIDEO}, Preheat the oven and prepare your loaf pans and set them aside for later. Next, you will begin to combine cake mix, pudding mix, cinnamon, reserved pineapple
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