Description
A delicious banana and pineapple cake topped with cream cheese frosting.
Ingredients
Scale
- 4 medium ripe bananas (about 2 cups mashed bananas)
- 1 can (8 ounces) crushed pineapple (with juice)
- 1 cup sweetened shredded coconut (loosely packed to measure)
- 3 large eggs
- 3/4 cup vegetable or canola oil
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (or to taste)
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 to 2 1/2 cups confectioners’ sugar (sifted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (or to taste)
- 1/4 to 1/3 cup toasted chopped pecans (optional for garnishing)
Instructions
- Preheat oven to 350F and spray a 14-cup Bundt pan very well with floured cooking spray; or grease and flour the pan.
- To a very large bowl or to the bowl of a stand mixer fitted with the paddle attachment, add the bananas and beat them with a handheld electric mixer or with the paddle attachment until they’re mashed.
- Add the pineapple with juice, coconut, eggs, oil, sugars, vanilla, cinnamon, cloves, and beat on medium-high speed to incorporate.
- Add the flour, baking soda, salt, and beat until just combined. Turn batter out in prepared pan(s), don’t fill any pan more than 2/3 to 3/4-full, and bake until done.
- Baking Time Approximations: About 1 hour for a 14-cup Bundt, about 46 to 50 minutes for a 12-cup Bundt + one 8×4-inch loaf, about 25 to 30 minutes for three 9-inch round cakes, and about 60-70 minutes for two 9×5-inch loaf pans. Baking times will obviously vary based on your pan setup.
- Allow cakes/loafs to cool in pans for about 20 minutes before turning out and allowing them to cool fully on a wire rack or cake stand. Don’t add the frosting until completely cooled.
- To a large bowl or to the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, butter, and beat together on high speed until smooth and creamy.
- Add 2 cups confectioners’ sugar, vanilla, salt, and beat to combine. Based on the desired consistency of the frosting, add additional confectioners’ sugar, if necessary.
- Add frosting to the top perimeter of the cake, or as desired. If you have additional frosting (likely), it will keep airtight in the fridge for many weeks for another baking project.
- Optionally garnish with pecans before serving.
Notes
- Unless you have a huge 14-cup Bundt pan, you will likely need to bake some of the additional batter in a loaf pan or make three 9-inch round cakes.
- Baking times will obviously vary based on your pan setup.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg