Ingredients:

  • 2 ¼ cups All-Purpose (Plain) Flour, sifted
  • 1 ¾ cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • ¾ cup Vegetable Oil (Canola or Sunflower)
  • 3 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Very Ripe Bananas, mashed
  • 8 oz can Crushed Pineapple, thoroughly drained
  • 1 cup Chopped Pecans or Walnuts, plus extra for garnish
  • 16 oz block Full-Fat Cream Cheese, softened
  • ½ cup Unsalted Butter, softened
  • 4 cups Powdered Sugar (Icing Sugar), sifted
  • 1 ½ teaspoons Vanilla Extract (for frosting)
  • ¼ teaspoon Pinch of Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Line the bottoms with parchment paper rounds.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Set aside.
  3. Ensure the crushed pineapple is very well drained (press out excess liquid). Mash the ripe bananas until mostly smooth.
  4. Add the vegetable oil, eggs, and vanilla extract to the dry ingredient mixture. Beat on low speed until just combined, about 30 seconds. Do not overmix!
  5. Gently fold in the mashed bananas, drained pineapple, and 1 cup of chopped pecans/walnuts using a rubber spatula. Mix only until the ingredients are incorporated.
  6. Divide the batter evenly among the three prepared cake tins and bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes. Then, invert them onto a wire rack, carefully peel off the parchment paper, and allow them to cool completely (at least 2 hours) before frosting.
  8. To prepare the frosting, beat the softened cream cheese and softened butter together in a stand mixer until perfectly smooth, light, and lump-free (about 2-3 minutes).
  9. Reduce speed to low and gradually add the sifted powdered sugar, salt, and vanilla extract. Increase speed to medium-high and beat for 1 minute until fluffy and spreadable.
  10. Stack the layers: place the first layer on the serving plate, spread a generous layer of frosting, and repeat with the second and third layers. Apply a thin layer of frosting over the entire cake (the 'crumb coat') and chill for 15-20 minutes to set.
  11. Apply the remaining frosting for the final coat. Decorate the sides and top edge with the reserved chopped pecans.