Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.
Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.
I made this exactly as printed. It was excellent - moist & extremely flavorful. I made sure the pineapple was well drained & pressed between paper towels & did the maraschino cherries the same.
Making it again for Thanksgiving Dinner.
Incredible! Beautiful presentation, great taste. I made this for my dad's birthday and it was a hit! I will certainly make this again. A few slight changes were necessary though, 1) I baked it until knife came out ALMOST clean (that keeps it a bit moister) and 2) I had to add more than 2T pineapple juice to make frosting pourable, probably used about 1/3 cup instead. All in all, we loved it!
I really liked this idea, but I didn't use this recipe; hence the 3 stars. As I couldn't get past using a cup of oil, I used the CL Banana Layer Cake with Cream Cheese Frosting recipe (Dec. 2000), increasing the recipe by half and adding 1/2c. each of toasted walnuts, shredded coconut and finely chopped reconstituted dried pineapple (no blotting required) to the dry ingredients. I baked it in a tube pan for 50 minutes, then once it was cooled split it in half horizontally and filled it with a thin layer of Fudge Frosting (SL March 2001). I also frosted the top thinly and poured 1/2 the cream cheese glaze over that (which btw required a lot more than 1T of the pineapple water to be pourable). I topped it with 2T toasted walnuts, some coconut, and a dozen maraschino cherries for presentation, which I didn't include in the cake as I don't care for them. The cake was moist, delicious and substantial - and a good use for ripe bananas.
What a disaster! After cooking, and cooking, and cooking this cake it just never progressed beyond being overly wet! And yes I thoroughly drained the pineapple and cherries. Tasted ok but had to be eaten with a spoon as a pudding, not a cake. Huge amount of work for such a poor result. I'll be reverting to my stock-standard banana cake again ....
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