Admittedly the name of this cake drew me in and after I stumbled upon this recipe a few weeks back I was dying to rush out and buy a can of pineapple, and crack into the mountain of over ripe frozen bananas in my freezer. Who would have thought this banana bread / carrot cake hybird would be so delightful. I had no idea this cake even existed… Those southern bells sure do dream up some lovely treats. Slow roasted bananas in a dreamy cake slathered in pecan laced cream cheese frosting. Oh my.
The original recipe I found (and further tweaked) called for 3 x 9″ layers, I opted for 2 x 10″ spring form pans, and slapped them together with a super thick layer of my maple cream cheese masterpiece frosting. Are you as stoked to bake this as I was when I first read the recipe?
In a 400 oven roast 5 whole overripe bananas for about an hour, remove and cool somewhat before starting to prepare cake mix.
Then in a stand mixer combine:
1 cup grapeseed oil
2 tsp home made vanilla
1 cup of crushed pineapple
mix well, scrape sides of bowl, then add the dry ingredients well sifted, in 1/3 increments
3 cups of spelt flour
2 tsp cinnamon
1 tsp baking soda
1 tsp sea salt
1 cup sane sugar
1 cup brown sugar
1 cup pecan chopped
Once well mixed, pour batter into prepared pans and bake at 350 for 35-40 minutes, until a toothpick comes out clean.
Cool on wire rack, and get ready to ice.
maple cream cheese frosting
I make this frosting by sight, and tweak it on the fly as needed. What you want is a glossy thick frosting, that won’t slide off your cake, but something that isn’t painfully sweet. It all about the perfect balance.
Essentially you want to beat together:
2 cups of cream cheese
4 cups of icing sugar
and a “glug” of maple syrup.
Beat and taste, when you are happy with the thickness and have scraped the mixing bowl at lesat twice, add 2/3 cup chopped pecans.
Spread icing between cake layers, then ice sides and finally the top. Decorate with more pecan if you so desire.