INGREDIENTS
1 1/2 cups all-purpose flour: The base of the cake, providing structure and a soft texture.
1 cup granulated sugar: Sweetens the cake, balancing the fruity flavors of the bananas and pineapple.
1/2 cup packed brown sugar: Adds moisture and a deep, caramel-like flavor to the cake.
1 teaspoon baking powder: Helps the cake rise, giving it a light and fluffy texture
1/2 teaspoon baking soda: Balances the acidity in the batter, helping the cake bake evenly.
1/2 teaspoon salt: Enhances the flavors in the cake and balances the sweetness.
1 teaspoon ground cinnamon: Adds warmth and spice, complementing the sweetness of the fruits.
1/2 teaspoon ground nutmeg: A subtle spice that enhances the overall flavor of the cake.
1/2 cup vegetable oil: Provides moisture and richness to the cake.
2 large eggs: Adds structure and helps bind the ingredients together.
1 cup mashed ripe bananas (about 2 bananas): Adds moisture, sweetness, and a subtle banana flavor to the cake
1/2 cup crushed pineapple (drained): Adds a tropical twist and keeps the cake moist.
1/2 cup chopped pecans (optional): Adds a nutty crunch to the cake, giving it extra texture.
For the Cream Cheese Frosting: 8 oz cream cheese (softened), 1/2 cup unsalted butter (softened), 4 cups powdered sugar, 1 teaspoon vanilla extract.
INSTRUCTIONS
Step 1:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick.
Step 2:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
Step 3:
In a separate bowl, mix the vegetable oil, eggs, mashed ripe bananas, and crushed pineapple until well combined.
Step 4:
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix. If using, fold in the chopped pecans for added texture.
Step 5:
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula to ensure even baking.
Step 6:
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 7:
While the cakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition, and then add the vanilla extract.
Step 8:
Once the cakes are completely cooled, frost them with the cream cheese frosting. You can use a spatula for a smooth finish or a piping bag for a decorative touch.