Doctor Bird Cake
Doctor Bird Cake recipe
Yield
16 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
bananas
ripe, diced |
*
|
| 1 | cup |
vegetable oil
|
|
| 8 | ounces |
pineapple
crushed |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
bananas
ripe, diced |
*
|
| 237 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
pineapple
crushed |
|
| 7.5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
Directions
Sift dry ingredients.
Add bannaas, oil, pineapple and juice, vanilla and eggs to dry ingredients.
Stir to blend mixture. DO NOT BEAT!
Pour into greased angel food cake pan and bake at 350℉ (180℃). for 1 hour and 15 minutes.
Set aside to cool on a rack without removing from pan.
Serve plain, with whipped cream, ice cream or topping of your choice.
