Ingredients

• 700g banas (about 6) ripe

• 400g AP flour

• 1 1/2 tsp. baking soda

• 1 1/2 tsp. cinnamon

• 3/4 tsp. salt

• 3 eggs

• 450g sugar

• 225g vegetable oil

•  1 1/2 tsp. vanilla extract

• 340g crushed pineapple, drained

• **If you want nuts- 85g coarsely copped pecans

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• 85g unsalted butter

• 625g powdered sugar, sifted

• 1 1/2 tsp. vanilla extract

• two 8-oz packages of full fat cream cheese, room temperature

Equipment-click links below

9" cake pans

Sifter attachment 

9" parchment paper

offset spatula

cake slicer

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CAKE

STEP 1:

Heat the oven to 325F. Grease and flour two 9-inch pans. Line bottoms with parchment paper.

STEP 2:

Break bananas into pieces and put them in a stand mixer with paddle attachment. Puree on medium speed. Transfer to a bowl.

STEP 3:

Fitting the stand mixer with a whisk, combine eggs and sugar. Whisk on medium until pale and creamy, about 5 minutes. Put in oil and vanilla and whisk for a further 2 minutes. Scape down sides of bowl.

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STEP 4:

Switch to the paddle and on low speed mix in the bananas and pineapple until just incorporated.

STEP 5:

Remove from mixer and scrape down the sides.. Fold in the flour mixture in 3 additions until just combined and there are no flour streaks. (add nuts)

STEP 6:

Divide batter even.y between 2 pans and bake for 40-45 minutes. Let the cakes cool for 1 hour, then transfer cakes to a rack to cool completely.

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ICING

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STEP 1:

In a stand mixer, with paddle attachment, beat butter on medium speed until smooth and creamy. 

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STEP 2:

Add sugar and mix until it looks like sand. Scrape down sides and bottom of bowl.

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STEP 3:

Add vanilla and mix until just incorporated.

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STEP 4:

With mixer running on low, add cream cheese in chunks. Beat until smooth, until the lumps are just out.

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Use immediately.

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