Banana Pineapple Cake Recipe . SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. REMEMBER. As explained here, I give a coupon for 100% of your Flourpower purchase, including the $15 shipping towards anything in my main gems and jewelry section!

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

Preheat oven to 350

You will need:

480 grams of ripe bananas, mashed ( 4 or 5 bananas)
375 grams of all purpose flour
225 grams of crushed pineapple.. do not drain
200 grams of dark brown sugar
180 ml of canola cooking oil ( or any other neutral oil...not olive)
170 grams of unsalted butter
130 grams of chopped walnuts
100 grams of white granulated sugar
2 large eggs, beaten, room temp
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of salt

For frosting:

500 grams of icing sugar
225 grams of block cream cheese ( not the easy spread type)
115 grams of unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon of salt

1) Grease 2 nine inch round can pans and cut out circles of parchment to fit.

2 In a large bowl, combine butter, oil , brown sugar, granulated sugar, and beat well until creamy. Then add the eggs and mix in. Add the mashed banana, pineapple and vanilla extract.

3) in another large bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Mix well

4) Using spatula, begin to mix dry into wet. Do not overmix... just until combined. Halfway through, add the walnuts. Then continue to fold in the rest of the dry5)

5) Divide batter between the two pans and bake for about 35 minutes... until temp is about 200 to 205. Remove and let cool for 10 minutes. Then, run knife around edges and place on cooling rack. Remove parchment when cool.

6) Make the frosting. Combine butter and cream cheese and beat until creamy. Then stir in vanilla and salt. Gradually stir in the icing sugar until combined.. Frost bottom layer. Place top layer on it and frost top and sides.