Ingredients

Serves 10 (at least!)

• 250g/9 oz plain flour
• 250g/9 oz caster sugar
• 1tsp ground cinnamon
• 1tsp bicarbonate of soda
• 3 eggs, beaten
• 7 fl oz sunflower oil, plus extra for greasing
• 100g/ 3.5 oz pecan nuts roughly chopped
• 375g/13 oz ripe bananas peeled weight. Mashed
• 85g/ 3oz canned crushed pineapple plus 4 tbsp juice from the can

 Frosting

• 175g/ 6oz full fat soft cheese
• 55g/ 2oz unsalted butter
• 1tsp vanilla extract
• 400g/ 14oz icing sugar
• 25g / 1oz roughly chopped pecan nuts

 Method

1.  Preheat the oven to 180^oC/350^oF/Gas Mark 4. Lightly grease and base-line 3 23cm/9 inch sandwich tins.
2. Sift together the flour, castor sugar, cinnamon and bicarbonate of soda into a large bowl. Add the eggs, oil, pecan nuts, bananas, pineapple and pineapple juice. Stir with a wooden spoon until evenly mixed.
3. Divide the mixture between the prepared tins, spreading evenly. Bake in the pre-heated oven for 25-30 minutes, or until golden brown and firm to the touch.
4. Remove the cakes from the oven and leave to cool for 10 minutes in the tins before turning out on to wire racks to cool.
5. For the frosting, beat together the soft cheese, butter and vanilla extract until smooth. Sift n the icing sugar and mix until smooth.
6. Sandwich the cakes together with half of the frosting. Spread the remainder over the top, and sprinkle with chopped pecan nuts to decorate.

Venue: The Knit Studio

Date: 23rd September 2011

Baker: Liz

Theme: One of your Five A Day