Pineapple-Banana Cake

I have a weird love-hate relationship with pineapples. I hate eating the fruit as is - my throat itches, and I get goosebumps of the wrong kind. But when baked or grilled, the fruit mellows into a tasty treat! 

This is a simple, straightforward hearty cake. I like to pair pineapple with banana, because the resulting flavor is yummy, and the extra fruit makes the cake really moist and succulent. The cake can stand alone without any frosting, but, for an extra oomph, serve with pineapple puree or vanilla ice cream.

Ingredients:

1. 1.5 cups all purpose flour
2. 1 cup sugar
3. 1/4 cup vegetable oil
4. 1/2 stick butter, at room temperature (1/4 cup butter)
5. 1/2 teaspoon cardamom powder
6. 1/2 teaspoon baking soda
7. 1/2 teaspoon salt
8. 2 eggs, at room temperature
9. 1 teaspoon vanilla extract
10. 1/2 cup chopped ripe bananas
11. 1 cup chopped pineapples (or slightly crushed pineapples)
12. 1/2 cup pineapple puree to serve with the cake (optional)

Preparation: 

1. Butter and flour a 9 inch cake pan. Preheat oven to 350 F
2. Mix the dry ingredients (sift and mix): flour, baking soda, salt, and cardamom powder
3. Cream butter until soft. Add vegetable oil, and beat until smooth
4. Add sugar and beat until creamy and fluffy
5. Add the eggs and beat until mixed
6. Add vanilla extract and mix
7. Slowly add the dry ingredients in small batches and mix gently with a spatula until just combined
8. Finally toss in the bananas and pineapples and mix gently
9. Transfer to the prepared cake pan and bake for 25-30 minutes until a tester comes out clean
10. Cool the cake by placing the pan on a wire rack for 15 minutes. Then loosen the edges and invert the cake onto a plate. 

Serve with vanilla ice cream and/or pineapple puree.