|All purpose flour||3 Cup (48 tbs)|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Ground cinnamon||1 1/2 Teaspoon|
|Baking soda||1 Teaspoon|
|Vegetable oil||3/4 Cup (12 tbs)|
|Vanilla extract||1 1/2 Teaspoon|
|Bananas||3 Large , mashed|
|Crushed pineapple||8 Ounce , undrained (1 Can)|
|Bananas||3 Large , mashed to make 2 1/4 cups|
|Canned crushed pineapple in juice||8 Ounce , undrained (1 can)|
|Cream cheese frosting||1 Cup (16 tbs)|
|Chopped pecans||1 Cup (16 tbs) , toasted|
1. Preheat the oven to 325°F. Butter and flour three 9-inch round cake pans; line the bottoms with wax paper. Onto a piece of wax paper, sift the flour, sugar, cinnamon, baking soda, and salt.
2. In a medium-size bowl, using an electric mixer on high, beat the eggs until light yellow and fluffy; beat in the oil and vanilla. Using a wooden spoon, stir in the bananas with the pineapple and its juice until well blended.
3. Stir in the flour mixture just until the flour disappears; divide the batter evenly among the pans. Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool the cake in the pans on racks for 5 minutes. Turn out onto the racks, peel off the wax paper, and cool completely.
4. While the cake cools, make the frosting. Ice the cake between the layers, on the sides, and on top, sprinkling as you go with the pecans.
Serving size Complete recipe
Calories 8971Calories from Fat 2375
% Daily Value*
Total Fat 273 g420%
Saturated Fat 35 g175%
Trans Fat 0 g
Sodium 3850 mg160.42%
Total Carbohydrates 1544 g514.7%
Dietary Fiber 70 g280%
Sugars 805 g
Protein 124 g248%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet