Ingredients:

  • 2.25 cups (280g) all-purpose flour
  • 0.75 cup (150g) coconut sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 2 large (100g) eggs
  • 0.5 cup (120ml) avocado oil
  • 1 cup (225g) mashed over-ripe bananas
  • 1 cup (250g) crushed pineapple with juice
  • 1 cup (115g) toasted pecans, finely chopped
  • 8 oz (225g) cream cheese
  • 0.5 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) sea salt

Instructions:

  1. In a medium bowl, combine flour, sugar, baking soda, salt, and cinnamon, ensuring no clumps of coconut sugar remain.
  2. In a large bowl, beat eggs and oil until smooth, then fold in the mashed bananas and undrained crushed pineapple.
  3. Gradually stir the dry ingredients into the wet mixture until just combined to avoid a tough cake.
  4. Gently fold in the toasted pecans by hand using a spatula.
  5. Grease two 9-inch round cake pans and line the bottoms with parchment paper; divide the batter evenly between them.
  6. Place in a preheated 350°F (175°C) oven and bake for 30-35 minutes.