ngredient Rundown
For the Cake:
3 cups flour
2 cups sugar
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1½ tsp cinnamon
4 large ripe bananas, mashed
1 (8 oz) can crushed pineapple with juice
1 cup vegetable oil
3 eggs
2 tsp vanilla
1 cup chopped pecans
For the Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
⅓ cup butter, room temperature
4-4½ cups powdered sugar
1 tsp vanilla
¼ tsp salt
Additional pecans for topping
Crafting the Cake: A Step-by-Step Guide
Setup: Preheat your oven to 350 degrees F and grease a 15×10 inch jelly roll pan.
Dry Ingredients: Sift flour, sugar, baking powder, baking soda, salt, and cinnamon together in a small bowl. Set this aside for future amalgamation.
Wet Mix: Combine mashed bananas, pineapple along with its juice, oil, eggs, and vanilla in a large bowl. Ensure a smooth and well-mixed consistency.
Merge and Mix: Gradually introduce the dry ingredients to the wet mixture, ensuring integration but cautious not to overmix. Gently fold in a cup of chopped pecans.
Bake Away: Pour your batter into the prepared pan, sending it to bake for 38-42 minutes. The cake is ready when a toothpick inserted comes out clean.
Frosting Prep: While the cake bakes, blend together all frosting ingredients until a smooth consistency is achieved.
Final Touch: Allow the cake ample time to cool before frosting. Garnish with a sprinkling of pecan pieces and place it in the chill until it’s time to slice and savor.
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