3 cups all-purpose flour
2 cups sugar
1 teaspoon each: kosher salt, baking soda and ground cinnamon
1 cup chopped pecans
3 eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
8 ounce can crushed pineapple, do not drain
2 cups mashed bananas (about 3 large bananas)
CREAM CHEESE FROSTING
1 (8oz) cream cheese, softened to room temperature
4 tablespoons butter, softened
1 (16oz) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans for topping
Heat oven 350° lightly grease and flour two 9-inch cake pans. In a large bowl, whisk all the dry ingredients plus the pecans, set aside. In a medium size bowl, whisk eggs and oil together. Add bananas, vanilla
and pineapple and stir to mix well. Add dry ingredients to the wet ingredients and stir with a wooden spoon
or spatula until mixed well; do not over mix. Pour into prepared pans and bake 25 to 30 minutes OR until center tests done. Cool in pans about 5 minutes and then turn out onto wire racks to cool completely.
Make frosting:
With electric mixer, beat cream cheese, butter, vanilla and powdered sugar until light and fluffy. Spread on cooled cake and then sprinkle pecans on top.
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