Description
A warm, comforting cake made with ripe bananas, crushed pineapple, and toasted pecans, perfect for gatherings and special family moments.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1 cup chopped toasted pecans
- 1/2 cup vegetable oil
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Cream cheese for glaze
- Additional pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan.
- In a large bowl, mix mashed bananas, crushed pineapple, oil, sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in toasted pecans.
- Pour the batter into the prepared Bundt cake pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix cream cheese with a little sugar and milk until smooth. Drizzle over the cooled cake and sprinkle with extra pecans.
- Serve and enjoy!
Notes
This cake can be wrapped tightly and stored at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg