Banana and Pineapple Cake Recipe

Spiced pineapple and banana cake

  • serves 10-12
  • Easy

With its tropical notes and its subtle harissa heat, this cake serves up a big slice of holiday flavour, topped with a creamy icing. Don’t be scared of the harissa – the flavour mellows in the cooking


Try our pineapple and banana cake, then check out our classic banana bread, vegan banana bread, banana malt loaf and more delicious banana bread recipes.



  • butter for the tin
  • soft light brown sugar 150g
  • eggs 2 medium
  • bananas 1 ½, mashed
  • sunflower oil 75ml
  • olive oil 55ml
  • vanilla bean paste or vanilla extract 1 ½ tsp
  • rose harissa 2 ½ tsp
  • self-raising flour 150g
  • bicarbonate of soda ¼ tsp
  • ground cinnamon ​3⁄4 tsp
  • ground ginger ​3⁄4 tsp
  • pecans 55g, finely chopped
  • tinned pineapple 150g, finely chopped, juice from the tin reserved


  • butter 100g, softened
  • icing sugar 125g
  • pineapple juice from the tin, 1 tbsp
  • ground cinnamon 1 tsp
  • rose harissa 1 tsp
  • chopped pecans to decorate


  • Step 1

    Butter a 900g loaf tin and line the base with a strip of baking paper. Heat the oven to 180C/fan 160C/gas 4.

  • Step 2

    Use an electric mixer to beat together the sugar and eggs until light and fluffy. Add the bananas, oils, vanilla and harissa. Beat to combine, then sift in the flour, bicarbonate of soda and spices, folding it all together with a metal spoon. Sprinkle in a pinch of salt, and add the pecans, pineapple and 2 tbsp of juice, reserving the rest for the icing. Mix together until it forms a thick but runny batter that is easy to pour – add a little more pineapple juice if it gets too stiff.

  • Step 3

    Pour into the tin and bake for 1 hour or until a skewer poked into the middle comes out clean. The cooking time can vary depending on the liquid content of the fruit – if it needs longer, cover the top with foil  to stop it burning. Leave to cool in the tin for 20 minutes before turning out onto a wire rack to cool completely.

  • Step 4

    To make the icing, beat the butter and sugar together in an electric mixer until pale and fluffy. Add the pineapple juice, cinnamon and harissa, and beat again to combine. Spread over the cooled cake, sprinkle with pecans and serve.

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Nutritional Information

  • Kcals 366
  • Fat 22.5g
  • Saturates 6.4g
  • Carbs 36.8g
  • Sugars 26.8g
  • Fibre 1.6g
  • Protein 3.1g
  • Salt 0.4g