Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them.
Ingredients:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- 2 cups diced ripe bananas (about 3 medium)
- 3 large eggs, beaten
- 1 cup chopped toasted pecans
- 1 cup vegetable oil
- 1 (8-oz.) can crushed pineapple, undrained
- 2 teaspoons vanilla extract
- Cream Cheese Custard Filling
- Browned Butter Frosting
Directions:
1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans.
2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
3. Spread Cream Cheese Custard Filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.
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