Ingredients
Method
Step-by-Step Instructions
Step 1: Prep the Pan and Oven
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet cake pan with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
Step 3: Add Wet Ingredients
- Add eggs, oil, vanilla, mashed banana, and crushed pineapple. Mix gently until combined—don’t overmix. Fold in chopped pecans.
Step 4: Bake
- Pour batter into the prepared sheet pan. Smooth the top and bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
Step 5: Cool Completely
- Let the cake cool in the pan for 10 minutes, then remove to a rack to cool fully.
Step 6: Make the Frosting
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. If needed, add milk or cream a spoonful at a time to reach a spreadable consistency.
Step 7: Frost and Garnish
- Spread frosting generously over the cooled sheet cake. Garnish with extra pecans or pineapple if desired. Slice into squares and serve!
Nutrition
Notes
- Store: Covered at room temperature for up to 2 days, or refrigerate for 5 days.
- Freeze: Wrap unfrosted or frosted cake tightly in plastic wrap. Freeze for up to 2 months. Thaw in fridge overnight before serving.
- Use canned crushed pineapple with juice for extra flavor—but drain lightly.
- Swap pecans for walnuts or leave out for nut-free.
- Add a touch of ginger or nutmeg for deeper spice notes.
- For a lighter version, use Greek yogurt instead of some oil.
- Try a lemon drizzle or passionfruit frosting for a tropical twist.
