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Ingredients
350F, three 9" pan parchment bottom
1) 250g pecans, toasted 350F 10min
2) 370g all-purpose flour
2) 1 tsp. (5g) baking soda
2) 1 ½ tsp.(3.1g) ground cinnamon
2) ½ tsp. (1.2g) ground allspice
2) ½ tsp. (4g) salt
3) 492g banana, mashed
4) 227g (8oz) pineapple
5) 2/3 cup (118g) canola oil
5) 1 cup (160g) brown sugar
5) ¾ cup (139g) granulated sugar
6) 3 large eggs, room temp
7) 2 tsp. (8g) vanilla extract
Cream cheese Icing:
8) 250g cream cheese, room temp
8) 113g unsalted butter, room temp
9) 180g icing sugar
9) 1 tsp. (4g) vanilla extract

In a bowl, combine (2) and set aside.

In a mixing bowl, combine (5) and add (6) one a time follwed by (7), (3), (4). Fold in 200g of pecan and reserve the rest for topping.

Fold in dry ingredients (2).

Divide batter 1861g ÷ 3 = 620g into prepared pans.

Bake at 350F for 26 minutes. Cool in pan.

Cream cheese icing:

Cream (8) and add in (9). Weight 543, use 140g for each layer and rest 123g use for the side.

chop pecan a bit smaller than pictured above. Makes cutting cake challenging if pecan pieces are big.

Ingredients
350F, two 9" pan parchment bottom
1) 168g pecans, toasted 350F 10min
2) 248g all-purpose flour
2) 3.35g baking soda
2) 2g ground cinnamon
2) 1g ground allspice
2) 2.68g salt
3) 329g banana, mashed
4) 152g pineapple
5) 79g canola oil
5) 107g brown sugar
5) 93g granulated sugar
6) 2 large eggs, room temp
7) 5g vanilla extract
Cream cheese Icing:
8) 130g cream cheese, room temp
8) 59g unsalted butter, room temp
9) 94g icing sugar
9) 2g vanilla extract

In a bowl, combine (2) and set aside.

In a mixing bowl, combine (5) and add (6) one a time follwed by (7), (3), (4). Fold in 134g of pecan and reserve the rest for topping.

Fold in dry ingredients (2).

Divide batter into two.

Bake at 350F for 26 minutes. Cool in pan.

Cream cheese icing:

Cream (8) and add in (9). Weight 283, use 140g for each layer.