Description
Tropical pineapple and sweet banana merge with a hint of cinnamon in each tender slice, while crunchy pecans add texture. A rich cream cheese frosting brings cool tang to every bite.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract, divided
- 1 cup crushed pineapple, drained
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F.
- Grease a 9×13-inch baking pan.
- In a large bowl whisk flour, sugar, baking soda, salt, and cinnamon.
- In another bowl whisk eggs, oil, and 1 teaspoon vanilla extract.
- Stir crushed pineapple, mashed bananas, and pecans into the wet mixture.
- Pour wet ingredients into the dry ingredients and stir until just combined.
- Spread batter evenly in the prepared pan.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- In a medium bowl beat cream cheese and butter until smooth.
- Gradually add powdered sugar and remaining 1 teaspoon vanilla extract and beat until creamy.
- Spread the frosting evenly over the cooled cake.
- Refrigerate for at least 30 minutes before slicing into squares.
Notes
- For best flavor use overripe bananas with brown spots.
- Drain pineapple thoroughly to avoid excess moisture.
- Cake can be stored covered in the refrigerator for up to 4 days.
- Pecans can be swapped for walnuts if preferred.