Ingredients
Scale
3 cups All-purpose flour
2 cups Granulated sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamo
2 cups Very ripe bananas, mashed
1 (20-ounce) can Crushed pineapple, undrained
2 Large eggs, beate
1/2 cup Vegetable oil
1 teaspoon Vanilla extract
1 cup Chopped pecans (optional)
1 (8-ounce) package Cream cheese, softened
1/2 cup Unsalted butter, softened
4 cups Powdered sugar
1 teaspoon Vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamo
- In another bowl, mash the ripe bananas. Add the undrained pineapple, eggs, oil, and vanilla. Mix well
- Combine the wet and dry ingredients gently, avoiding overmixing. Fold in pecans if using
- Divide the batter into the prepared pans and bake for 30-35 minutes until a toothpick comes out clea
- Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until well combined
- Frost cooled cake layers as desired
Notes
Using very ripe bananas enhances sweetness and moisture.
Do not drain the pineapple as the juice adds moisture to the cake.
- Prep Time: 20 mins
- Cook Time: 30-35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg