Description
A moist and flavorful cake made with bananas, pineapple, and a hint of cinnamon, topped with a cream cheese frosting, perfect for Easter celebrations.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup chopped pecans (optional)
- 1/2 cup shredded coconut (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed for frosting consistency)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, mix sugar, eggs, and oil until smooth. Stir in vanilla extract, mashed bananas, and crushed pineapple.
- Gradually fold in the dry ingredients until just combined. If desired, add chopped pecans and shredded coconut.
- Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and milk (if needed) until desired consistency is reached.
- Once the cakes have cooled, frost the top of one cake layer. Place the second cake layer on top and frost the entire cake with the cream cheese frosting.
- Garnish with additional pecans or coconut, if desired. Serve and enjoy!
Notes
- Ensure the cake layers are fully cooled before frosting to prevent the frosting from melting.
- For a lighter version, use reduced-fat cream cheese and substitute some of the sugar with a natural sweetener.
- This cake is best served the day after it’s made, as the flavors have more time to meld together.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 50g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg