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Preheat the oven to 350°F.
Make the pineapple glaze: Drain pineapple juice from the canned pineapple slices (about 1 cup) into a medium heavy-duty pot. (Reserve pineapple slices.) Add SPLENDA® Brown Sugar Blend and ¼ cup SPLENDA® Granulated Sweetener into the pot and bring to a boil over high heat. Let boil until bubbly and reduced by about one-fourth, around 8 to 10 minutes. (Make sure to keep an eye on it while boiling in case it reduces quickly.) Remove from heat; the amount of liquid should be around ¾ cup.
Coat a 9-inch cake pan with cooking spray. Pour the pineapple glaze into the dish. Arrange as many pineapple rings as will fit over the glaze—about 7. Reserve the remaining pineapple rings.
Meanwhile, into a small bowl, add all the dry ingredients: ½ cup SPLENDA® Granulated Sweetener, flour, baking powder, baking soda, cinnamon, and salt.
Into a large bowl, add the chopped banana. Use a fork to mash the banana. Add oil, water, eggs, buttermilk, and extract into the bowl with the banana, stirring together to combine. Stir in the dry ingredients until mixed together. Chop remaining pineapple rings and stir into the batter.
Pour batter over the pineapple rings. Bake in the oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
Remove cake from the oven and let cool 10 minutes. Run a butter knife along the edges of the cake pan to make sure the cake won’t stick. Place a plate on top of the pan and use pot holders to flip cake over to invert. Serve warm or at room temperature.
Cooking Tip: Using a knife to make sure the cake’s edges aren’t stuck to the pan is an essential move to successfully flipping a cake over.
Keep it Healthy: Substituting fruit for half the butter or oil in a baked goods recipe is an easy trick to trim down the fat. Applesauce and mashed bananas are easy ones because of their mild flavor but any fruit purée—berries, pear, peaches—can not only replace fat but also enhance the recipe.
Tip: Fresh pineapple can be used in this recipe too. Just cut the pineapple rings into ½-inch slices for the top of the cake, making sure to remove the center core. Then, add 1 cup chopped pineapple into the batter.