This old fashioned "Cherry Banana Pound Cake" is so moist and delicious! It just gets better when it sits a day or two also. I love a good banana cake and the addition of the cherries and pineapple make this one extra special. Here is what you will need for this cake;
3 cups all purpose flour
2 cups sugar
3 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. baking soda
3 large eggs, lightly beaten
1 1/2 cups vegetable oil
2 tsp. vanilla
1 (8 oz.) can of crushed pineapple, undrained
2 cups bananas, diced
1 (10 oz.) jar of maraschino cherries, drained
1 cup chopped walnuts or pecans
confectioner's sugar for the top
Preheat oven to 350 degrees.
In a large mixing bowl, mix the dry ingredients. In another bowl combine the eggs, oil and vanilla. Beat this mixture into the dry ingredients, just until combined. Stir in the pineapple, bananas, cherries, and nuts.
Spray a 10 inch tube pan or a large Bundt pan with nonstick baking spray (the kind with flour). I prefer Baker's Joy for this. Pour the batter in the pan. Bake for 60 to 75 minutes. It's done when a pick inserted in the center comes out clean. If it starts to brown too much, loosely lay a piece of foil on top.
Remove from oven and allow to cool for 10 to 15 minutes in the pan, before turning out onto a cake plate or stand!
When it's completely cool, dust the top with confectioner's sugar.
Slice and serve!