3 c sifted all-purpose flour
2 c sugar
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
2 c mashed ripe bananas
1 c chopped pecans
3 eggs, beaten
3/4 c canola oil
1 (8-oz.) can crushed pineapple in 100% juice
1 1/2 tsp vanilla extract
1/2 c cream cheese (4 oz.), softened
3 tbsp unsalted butter, softened
2 c powdered sugar
1/2 tsp vanilla extract
1/3 c finely chopped pecans
Heat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Sprinkle with flour, tapping out excess.
Whisk flour, sugar, cinnamon, baking soda and salt in large bowl.
Gently stir in bananas, 1 cup pecans, eggs, oil, pineapple with juice and 1 1/2 teaspoons vanilla until blended (batter will be thick).
Spread in pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out with some moist crumbs attached, top is deep golden brown and cake just begins to pull away from sides of pan. Cool completely in pan on wire rack (or in microwave overnight).
Beat cream cheese and butter in large bowl at medium speed 2 to 3 minutes or until smooth and creamy.
Beat in powdered sugar and 1/2 teaspoon vanilla until well-blended.
Stir in 1/3 cup pecans. Or not.
Spread frosting over cake. Sprinkle nuts over frosted cake if you forgot to stir them into the frosting.
Store in refrigerator. Serve at room temperature.
Assuming you are the chef or master-baker in your household, chances are you have served up items much classier than this one such as flaming goods or foods made completely of sugar. But if you aren't a chef or master-baker or cook-extraordinaire of any means, get some of this before you are left with this:
The Last Bite.
- bananas: $1.20 (a hefty SWAG)
- eggs: $0.43
- crushed pineapple in juice: $0.89
- cream cheese: $0.75