Ingredients
Scale
- 4 overripe bananas, mashed
- 432g pineapple chunks, drained
- 250ml olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups self-raising flour
- 1 teaspoon cinnamon
- 1 1/2 cups white sugar
- pinch of salt
- 1/2 cup pecans, chopped
Icing
- 2 cups icing sugar, sifted
- 150g butter, room temp
- 200g cream cheese
- 1 lemon or lime
Instructions
- Preheat oven to 160°C, fan forced.
- Grease or line two round cake pans and set aside.
- Mix bananas with electric mixture to mash.
- Add pineapple, olive oil, eggs and vanilla, mix to combine.
- Sift flour and cinnamon over wet mixture, add sugar, salt and pecans, gently fold until smooth.
- Pour half the mixture into each cake tin and bake for 35-40 minutes or until golden and cooked through.
- Allow to cool in pan for 10 minutes, then gently transfer to a wire rack to cool completely.
Icing
- Place icing sugar and butter into electric mixture. Mix on low until icing sugar has combined together with butter, turn up speed and beat until pale and fluffy.
- Add cream cheese, zest of lime, and 1/2 teaspoon of juice, beat until combined.
- Halve the icing, spread on top of one cake, place other cake on top and then ice.
- Refrigerate cake.
- Prep Time: 10 mins
- Cook Time: 40 mins
