Ingredients
Scale
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (180 ml) neutral cooking oil
- 1 cup (200 g) light or dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, lightly beaten
- 2 cups (479 g) mashed over-ripe bananas
- 1 8 oz (226 g) can crushed pineapple (do not drain)
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup (120 g) chopped pecans
- ½ cup (113 g) unsalted butter, softened (for frosting)
- 8 oz (226 g) cream cheese, softened
- 1 teaspoon vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
- 4 cups (500 g) powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In another large bowl, use an electric mixer to beat butter and oil until well combined.
- Gradually add sugars and beat until light and fluffy.
- Beat in eggs one at a time.
- Stir in mashed bananas, crushed pineapple, and vanilla extract.
- Gradually add flour mixture and mix until just combined.
- Stir in chopped pecans.
- Divide batter evenly among prepared pans.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- For frosting, beat butter and cream cheese until smooth.
- Add vanilla extract and salt, then gradually add powdered sugar until smooth.
- Assemble cake by spreading frosting between layers and on top.
Notes
Ensure bananas are overripe for the best flavor. Use high-quality cream cheese for the frosting.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 834
- Sugar: 60
- Sodium: 350
- Fat: 45
- Saturated Fat: 20
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 120
- Fiber: 4
- Protein: 8
- Cholesterol: 60