3 Cups Flour
1 Teaspoon Bicarbonate of Soda
2 Cups CSR White Sugar
1 1/4 Cups Bland Vegetable Oil
1 Teaspoon Lemon Juice
1 x 450g Tin Crushed Pineapple, drained
2 Cups mashed ripe Banana
CREAM CHEESE FROSTING:
1 x 450g Tin Crushed Pineapple, drained and a little juice
500g Sifted CSR Soft Icing Mixture
Crystallized Pineapple (Optional)
Grated Lemon Rind (Optional)
150g Cream Cheese
1 : Add the lemon juice to the mashed banana. Sift the flour and add the CSR White Sugar and bicarbonate of
2 : Beat the eggs and stir gently into the dry ingredients alternately with the oil Then stir in the crushed pineapple and
3 : Pour the batter into a deep well greased and floured cake tin and bake at 350oF (180oC) for 30-40 mins. or
until cake is done when tested.
4 : When cool, ice with the cream cheese frosting on top and side of cake, or cake may be split into layers and filled
with the frosting, leaving the sides bare. The top may be decorated with pieces of crystallized pineapple or
dusted with grated lemon rind.
1 : In a blender soften the butter and cream cheese and add the other ingredients blending until smooth, adding the
pineapple juice carefully.