Recipe
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 coconut sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1 cup crushed pineapple, with juice
- 2 teaspoons vanilla essence
- 1/4 cup coconut oil
- 1 cup pecans, chopped
- 1/4 cup walnuts, chopped
For the frosting:
- 3/4 cup vegan butter, room temperature
- 255g vegan cream cheese
- 1 teaspoon vanilla essence
- 4 cups icing sugar
To serve:
- Crushed pecans
- Fresh edible flowers
Recipe: Koori Kitchen / Georgia Smith
Directions
20 mins to prep
30 mins to cook
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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, vanilla essence 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 25-30 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 essence 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.
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Recipe: Koori Kitchen / Georgia Smith
