Ingredients
Scale
- 1 large ripe banana
- 480g self raising flour
- 150g sugar
- 3 eggs
- 100g olive oil
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp ground cinnamon
- 450g tin of crushed pineapple, you will use juice and all
- 50g shredded coconut
Icing
- 125g cream cheese
- 200g icing sugar
- 100g walnuts, roughly chopped
Instructions
- Preheat oven to 180 degrees. Line a springform pan with baking paper.
- Add banana (1) to bowl. Speed 6 / 5 seconds. Scrape down sides.
- Add self raising flour (480g), sugar (150g), eggs (3), olive oil (100g), vanilla (1 tsp), salt (1 tsp), cinnamon (1 tsp), crushed pineapple (450g) and coconut (50g) to bowl. Speed 5 until combined.
- Pour mixture into prepared tin.
- Bake for 45-60 minutes until a skewer comes out clean when tested.
- Remove cake from the oven. Allow to cool slightly before removing paper and allowing to rest on a wire rack.
- Once completely cool, place cream cheese (125g) and icing sugar (200g) into clean bowl. Speed 7 until combined and smooth.
- Ice cake with cream cheese icing and top with chopped walnuts.
Nutrition
- Serving Size: 10