Ready to embark on a flavor adventure? This pineapple banana cake combines the sweetness of ripe bananas and tangy pineapple with warm spices and crunchy nuts. And with each layer slathered in a rich vegan cream cheese frosting, this cake hits all the spots.
You will need
Serves 8
- 3 cups flour
- 1 cup crushed pineapple, with juice
- 2 ripe bananas, mashed
- 1 cup pecans, chopped
- 1 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup walnuts, chopped
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons vanilla essence
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
For the frosting:
- 3/4 cup vegan butter, room temperature
- 255g vegan cream cheese
- 4 cups icing sugar
- 1 teaspoon vanilla
To serve:
- Crushed pecans
- Fresh edible flowers
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
Preheat the oven to 180℃.
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Step 2
In a large bowl, sift the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Mix well.
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Step 3
In another bowl, add the banana, crushed pineapple, and melted coconut oil. Combine with the dry ingredients and fold in until just mixed through, then fold in the crushed pecans and walnuts.
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Step 4
Grease two 12–inch cake tins and line the bottom with baking paper to make it easy to remove the cake once cooked.
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Step 5
Divide the cake batter into the two tins and bake for 28 minutes or until a skewer comes out clean. Once the cake is ready, remove it from the oven and let it slightly cool in the cake tin for 15 minutes before transferring to a cooling tray.
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Step 6
In a large bowl, beat softened butter and cream cheese with an electric mixer on medium speed for 2–3 minutes until smooth and creamy. Stir in the vanilla and the powdered icing sugar.
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Step 7
Let the cake cool completely before icing. I like to store mine overnight in the fridge.*
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Step 8
Once cooled, spread half the frosting on one of the cakes and carefully place the second cake on top. Frost the top and decorate with the crushed pecans and edible flowers.
Hot tip!
*If storing in the fridge overnight, be sure to keep it in an airtight container.
Recipe: Koori Kitchen / Georgia Smith
