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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 and spread the chopped pecans on it. Bake for 6–8 minutes until fragrant, shaking the pan halfway through.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans, line them with parchment paper, then grease the parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk the eggs and oil, followed by the granulated sugar, brown sugar, and vanilla extract. Finally, whisk in the mashed bananas and crushed pineapple.
- Combine the banana mixture with the dry ingredients until well mixed. Fold in 1 and 1/2 cups of the toasted pecans, saving the rest for garnish.
- Divide the batter evenly among the prepared cake pans. Bake for 26–29 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans on a rack for 1 hour. Remove the cakes from the pans, peel off the parchment, and finish cooling on the rack before frosting.
- In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners’ sugar, vanilla, and salt, beating on low then high speed until creamy. Chill for 30 minutes if the frosting is too runny.
- Level the tops of each cake layer. Place one layer on a serving plate and spread 3/4 to 1 cup of frosting on top. Add the second layer upside down and frost as the first. Top with the final layer and frost the top and sides. Garnish with remaining toasted pecans.
- Refrigerate the cake for at least 20 minutes before slicing to help it maintain its shape. Store leftovers tightly covered in the refrigerator for up to 5 days.
Notes
Make sure the bananas are ripe for the best flavor.
Let the cakes cool completely before frosting to avoid melting the cream cheese frosting.
Toasting the pecans enhances their flavor, adding a lovely crunch to the cake.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 411
- Sugar: 28g
- Sodium: 385mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 58mg