* 300g caster sugar
* 3 eggs
* 300ml sunflower oil
* 270g peeled bananas, mashed
* 1 tsp cinnamon, plus extra to decorate
* 300g plain flour
* 1 tsp bicarbonate of soda
* 1/2 tsp salt
* 1/4 tsp vanilla extract
* 100g tinned pineapples, chopped into small pieces
* 100g chopped pecans, or walnuts plus extra to decorate
Cream cheese frosting
* 600g icing sugar
* 100g unsalted butter, at room temperature
* 250g cream cheese, cold
1. Preheat the oven to 170C/Gas 3.
2. Put the sugar, eggs, oil, banana and cinnamon in an electric mixer or use an handheld electric whisk and beat until all the ingredients are incorporated (don’t worry if the mixture looks slightly split at this stage).
3. Slowly add the flour, bicarbonate of soda, salt and vanilla extract and continue to beat until everything is well mixed.
4. Stir in the chopped pineapple and nuts by hand until evenly dispersed.
5. Line the based of three 20 cm cake tins with greaseproof paper. Pour the mixture into the tins and smooth over with a palatte knife. Bake in the preheated oven for 20-25 minutes or until golden brown and the sponge bounces back when touched.
4. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
5.For the cream cheese frosting Beat the icing sugar and butter together using an electric mixer until the mixture comes together and is well mixed.
6. Add the cream cheese in one go and beat until completely incorporated. Turn the mixer up to medium-high speed continue beating until the mixture is light and fluffy at least 5 minutes.
7. Place one cake on a stand and spread about one-quarter of the cream cheese frosting over it with a palette knife. Place a second cake on top and and spread another quarter of the frosting over it. Top with the last cake and spread the remaining frosting over the top and sides. Finish with pecan nuts and a light sprinkling of cinnamon.