12 Serves
53 Mins
Preheat the oven to 175°C and grease two cake pans.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
77 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
711 mg / 4,700 mgSodium
422 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
4 g / 28 gSugar
93 g / 50 gSaturated Fat
10 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
123 gAlcohol
0 g
Whisk together the flour, sugar, and baking powder.
Beat the butter, eggs, and vanilla together until smooth.
Fold in the mashed bananas, crushed pineapple, and chopped pecans, then combine with the dry ingredients.
Divide the batter between the pans and bake until a tester comes out clean.
Beat the cream cheese, butter, powdered sugar, and vanilla into a smooth frosting.
Cool the cake completely, then fill and frost it before serving.
2
g97
g4
g
French.jpg&w=3840&q=75)
