This cake is slightly similar to our carrot cake - moist and packed with flavour - but contains bananas and pineapple instead of carrots. The traditional recipe calls for pecan nuts, but walnuts could also be used.
300 g caster sugar
300 ml sunflower oil
270 g peeled bananas, mashed
1 teaspoon ground cinnamon. plus extra to decorate
300 g plain flour
1 teaspoon bicarbonate of soda
½ teaspoon salt
¼ teaspoon vanilla extract
100 g tinned pineapple, chopped into small pieces
100 g shelled pecan nuts (or walnuts). chopped, plus extra, chopped and whole, to decorate
2 quantities Cream Cheese Frosting .
Preheat the oven to 170°C (325 F) Gas 3.
Put the sugar, eggs, oil, banana and cinnamon in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don't worry it the mature looks slightly split). Slowly add the flour, bicarbonate of soda, salt and vanilla extract and continue to beat until everything is well mixed Stir in the chopped pineapple and pecan nuts by hand until evenly dispersed Pour the mixture into the prepared cake tins and smooth over with a palette knife.
Bake in the preheated oven for 20-25 minutes or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely. When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it.
Top with the last cake and spread the remaining frosting over the top and sides. Finish with pecan nuts and a light sprinkling of cinnamon .
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