Ingredients
Scale
- 2 cups (250g) chopped pecans*
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (226g/240ml) vegetable oil (or avocado oil)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
- one 8-ounce can (226g) crushed pineapple (do not drain)
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
- Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone mat. Spread chopped pecans on the sheet and bake for 6–8 minutes until fragrant. Allow to cool for 10–15 minutes.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans, line them with parchment paper, and grease the parchment.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, mix eggs and oil, then add granulated sugar, brown sugar, and vanilla. Fold in mashed bananas and crushed pineapple.
- Combine the banana mixture with dry ingredients and fold in 1 and 1/2 cups of toasted pecans. You should have about 6 to 7 cups of batter.
- Divide the batter among the three prepared cake pans and bake for 26–29 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in their pans for 1 hour before removing. Cool completely on a rack before frosting.
- For the frosting, beat cream cheese and butter until smooth, then add confectioners’ sugar, vanilla, and a pinch of salt. Mix well until creamy. Chill if it’s too thin.
- Level each cake layer with a serrated knife. Layer the cake with frosting between each layer and cover the top and sides. Garnish with remaining toasted nuts. Refrigerate for at least 20 minutes before serving.
Notes
Store leftover cake tightly in the refrigerator for up to 5 days.
Ensure that cakes are completely cool before applying frosting for the best results.
Use a cake carrier for easy transport and storage.
Nutrition
- Serving Size: 1 slice
- Calories: 558
- Sugar: 38g
- Sodium: 225mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 62mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.