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Pineapple-Banana Coffee Cake

Pineapple-Banana Coffee Cake
  • Prep 15 min
  • Total 1 hr 55 min
  • Servings 9
Aloha! Your taste buds will welcome this tropical delight of banana coffee cake loaded with pineapple and topped with a pineapple glaze.
Updated December 5, 2006

Ingredients

Coffee Cake

  • 1 package Betty Crocker™ banana quick bread mix
  • 3/4 cup water
  • 3 tablespoons vegetable oil
  • 2 eggs
  • 1 can (8 oz) crushed pineapple, drained, liquid reserved
  • 1/4 cup flaked or shredded coconut

Pineapple Glaze

  • 1 cup powdered sugar
  • Remaining drained crushed pineapple (1/4 cup)
  • 1 tablespoon liquid reserved from crushed pineapple
  • 1 tablespoon butter or margarine, melted

Garnish, if desired

  • 2 tablespoons flaked or shredded coconut

Steps

  • 1
    Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
  • 2
    Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3
    In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.

  • Keep coconut on hand to top this and other dessert treats. Seal any unused coconut in a food-storage plastic bag to retain moisture and refrigerate for maximum freshness.
  • Drain the pineapple well before adding it to the batter; the juice is excellent in the glaze.

Nutrition Facts

Serving Size: 1 Serving
Calories
315
Calories from Fat
100
Total Fat
11 g
Saturated Fat
3 g
Cholesterol
45 mg
Sodium
290 mg
Potassium
100 mg
Total Carbohydrate
51 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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