FOR THE CAKE
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups overripe mashed bananas
- 3/4 cup chopped pecans
- 1 1/4 cups vegetable oil
- 3 large eggs (beaten)
- 1 teaspoon vanilla extract
- 8 ounces crushed pineapple (undrained)
FOR THE FROSTING
- 8 ounces cream cheese (softened)
- 3/4 cup butter (softened)
- 3 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 3/4 cup pecans (for decorating, optional)
- Preheat the oven to 350 degrees.
- In a medium-size bowl, mix together the flour, sugar, baking soda, salt and cinnamon.
- In a separate bowl, mix together the bananas, pecans, oil, eggs, vanilla and crushed pineapple (with juice).
- Add the wet ingredients to the dry ingredients and mix well. Don’t use an electric mixer for this because you don’t want to overbeat it. Just mix with a spoon.
- Grease the bottom and sides of the 3 round 9″ cake pans with shortening. Then dust the cake pans with flour.
- Divide the cake batter between the three pans evenly.
- Bake for 25-30 minutes or until the center of the cake tests done.
- Allow the cakes to cool for 10 minutes in the pans, then turn them onto a wire rack to cool completely.
- Prepare the cream cheese frosting.
- Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes
- With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed.
- Add the vanilla and beat the frosting on medium speed for about 2 minutes.
- Once the cakes are cooled, place one cake layer on a plate and frost the top. Then place another cake layer down and frost it. Finally, place the third cake layer on top.
- Use the remaining frosting to frost the top and sides of the cake, making the frosting as smooth as possible.
- Decorate the outside with whole pecans if desired.