from Chef Art Smith of Southern Art in Atlanta, GA
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup canola oil
3 large eggs, beaten
1½ teaspoons vanilla extract
1 cup finely chopped pecans
8 ounces cream cheese, softened
½ cup unsalted butter, softened
1 pound confectioners’ sugar, sifted
1 teaspoon vanilla extract
Edible flowers for garnish, such as roses, nasturtiums, or pansies
Position racks in center and bottom third of oven and preheat to 350 degrees. Lightly butter and flour 2 9-inch cake pans (buttered and floured parchment rounds optional).
In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, hand stir bananas, pineapple, oil, eggs, and vanilla until combined.
Pour wet mixture into dry mixture, folding together by hand with a spatula until smooth. Fold in pecans. Spread batter evenly into the 2 cake pans.
Bake for 30−35 minutes, until center springs back when pressed. Transfer to wire racks to cool for 10 minutes. Invert on racks (removing parchment if using) and cool completely.
To make icing, beat cream cheese and butter with an electric mixer set to high until combined. Lower speed to low and gradually beat in sugar and vanilla, mixing until smooth.
To frost cake, place one layer upside down on serving platter. Spread with about 2/3 cup of icing, then add second layer, right side up. Spread remaining icing over top and sides. Serve immediately or refrigerate for up to 1 day. Allow cake to stand at room temperature for 1 hour before serving. Garnish with edible flowers and enjoy.