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Instructions
1. Prep & Preheat
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan or line with parchment paper.
2. Make the Cake Batter
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Dry Mix: Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
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Wet Mix: In another bowl, combine mashed bananas, pineapple (with juice), oil, eggs, and vanilla.
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Combine: Gently fold wet ingredients into dry until just mixed. Stir in pecans (toast them first for deeper flavor).
3. Bake the Cake
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Pour batter into the pan, spreading evenly.
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Bake 40–45 minutes or until a toothpick comes out clean.
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Cool completely before frosting.
4. Whip Up the Frosting
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Beat cream cheese and butter until smooth.
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Gradually add powdered sugar (start with 4 cups), vanilla, and salt. Adjust thickness as needed.
5. Frost & Garnish
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Spread frosting over cooled cake.
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Sprinkle with extra pecans for crunch.
6. Serve & Store
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Slice into squares and serve at room temperature.
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Refrigerate leftovers (up to 5 days) in an airtight container.
Tips & Variations
✔ Best Bananas: Use overripe (spotted) ones for maximum sweetness.
✔ Nut Tip: Toast pecans before adding for a richer taste.
✔ Lighter Option: Swap oil for applesauce or use light cream cheese.
✔ Gluten-Free? Use a GF flour blend with xanthan gum.
✔ Tropical Twist: Add ½ cup shredded coconut to the batter.
Enjoy this moist, flavorful Southern delight—perfect for any gathering! 🍍🍌
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