Servings: 10 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Spatula
- Three 9-inch round cake pans
- Stand mixer or hand mixer (optional)
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1.5 cups mashed ripe bananas (about 3 bananas)
- 1 can crushed pineapple undrained
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F. Grease three 9-inch round cake pans and line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs, oil, and vanilla until smooth, then stir in the mashed bananas and crushed pineapple (with juice).
- Pour the wet mixture into the dry ingredients and stir gently until combined. Fold in the chopped pecans carefully.
- Divide the batter evenly among the prepared pans and bake for 25–30 minutes. Let them cool completely before frosting.
Notes
Use super ripe bananas for better sweetness and texture.
Don’t skip the pineapple juice; it adds moisture and tanginess to the cake.
Chill the cake layers before frosting for a smoother finish.
For a tropical flair, consider toasting the pecans before adding them to the batter.
Store leftover slices in an airtight container at room temperature for up to two days, or refrigerate for up to a week.
Nutrition
Calories: 350kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 350mg | Potassium: 210mg | Fiber: 2g | Sugar: 30g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
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