A moist layer cake that combines ripe bananas and bright crushed pineapple, topped with a rich cream cheese frosting.
Author:emma-brooks
Prep Time:30 minutes
Cook Time:29 minutes
Total Time:99 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups chopped pecans, toasted
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
1/2 cup packed light or dark brown sugar
2 teaspoons pure vanilla extract
1 and 1/2 cups mashed bananas (about 3 large ripe bananas)
1 can (8 ounces) crushed pineapple (do not drain)
16 ounces full-fat cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract
Pinch of salt
Instructions
Preheat the oven to 300°F (149°C). Spread the chopped pecans on a baking sheet and toast for 6 to 8 minutes until fragrant. Allow to cool.
Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt.
In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and 2 teaspoons of vanilla extract until glossy. Stir in the mashed bananas and the crushed pineapple with its juice.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1 and 1/2 cups of the toasted pecans.
Divide the batter evenly among the three prepared cake pans. Bake at 350°F (177°C) for 26 to 29 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the softened cream cheese and unsalted butter until smooth. Gradually add the confectioners’ sugar and beat in the vanilla extract and a pinch of salt.
Once cooled, assemble the cake by placing one layer on a serving plate and spreading an even layer of frosting. Repeat with the next layer and top with the final layer. Frost the top and sides and garnish with remaining toasted pecans.
Refrigerate the assembled cake for 30 minutes before serving.
Notes
Use very ripe bananas for the best flavor. Store leftovers in the refrigerator for up to 4 days.