Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 25 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
25
For the topping
- 40grams unsalted butter, softened
- 85grams full-fat cream cheese
- 150grams icing sugar
- 1 butter, for greasing
- 75grams plain flour
- 150grams self-raising flour
- 2teaspoons bicarbonate of soda
- 1teaspoons ground cinnamon
- 180grams soft light brown sugar
- 1/2 cup sunflower oil
- 3 eggs, lightly beaten
- 312grams bananas, mashed, approx. 320g in total
- 440grams crushed pineapple, drained
Nutrition per serving
976kJ / 234Cal
976 Kilojoules or 234 Calories
11% of daily energy intake*
Protein
2.1grams
Fat
14.4grams
Carbs
24.3grams
Sugars
17.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The bananas and crushed pineapple in this cake make it extremely moist and help it to last for days.
Method
Step 1 of 5
Preheat the oven to 180°C. Grease a 23cm square cake tin and line the base with baking parchment.
Step 2 of 5
Sift the flours, bicarbonate of soda, and cinnamon into a large bowl. Stir in the sugar.
Step 3 of 5
Place the oil and eggs in a jug and whisk well. Pour into the dry ingredients. Stir in the bananas and pineapple. Transfer to the tin. Bake for 45-50 minutes, or until a skewer comes out clean.
Step 4 of 5
Meanwhile, prepare the topping. Place the butter and cream cheese in a bowl and whisk together using an electric hand-held whisk. Sift the icing sugar and whisk it into the mixture.
Step 5 of 5
Leave the cake in the tin for 10 minutes, then turn onto a wire rack and cool completely. Place on a serving plate, spread with the icing, and cut into squares to serve.
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