Cupcake Rank: 3 Cupcakes
I have heard of this cake, and was curious. Looking at the ingredients it was really similar to banana bread. I made the cake into cupcakes for a party. They were yummy. They really reminded me of banana muffins. I don't know if I would make them as a cake, but as a new muffin recipe they would be great.
3 C Self-rising Flour*(See note)
2 C Granulated sugar
3/4 C Vegetable oil
1/2 C finely chopped Pecans (optional)
2 very ripe large Bananas, mashed
1 (8-ounce) can crushed Pineapple, with juice
1 tsp pure Vanilla extract
1 tsp ground Cinnamon
4 large Eggs, beaten
1 pound (1 box) Confectioners' sugar
8 oz Cream cheese, room temperature
6 Tbs (3/4 stick) unsalted Butter, softened
1 tsp pure Vanilla extract
1 Tbs Milk, or more if needed
1/2 Cup finely chopped Pecans
Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.(I used cupcake pans and papers)
Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, bananas, pineapple, vanilla, cinnamon, and eggs.
Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes. (This recipe made 24 cupcakes. It also took about 15-18 minutes to bake.)
Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up. (If you are doing cupcakes, there isn't a need to invert them or anything.)
Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. (Again, if doing cupcakes this step is unneccesary)/ Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.
*Note: I don't know about you, but I don't keep self rising flour on hand. No problem! For one cup of self-rising flour, take 1 1/2 tsp of Baking Powder and put it in a 1 Cup measuring cup. Add 1/2 tsp of salt. Fill up the remaining room in the cup with all purpose flour. Whalla! Self rising flour!
This cake was nothing special. The texture was definetely muffiney. I think it would be great for muffins for a brunch or just breakfast muffins. But as a cake, I didn't think it was amazing. The cream cheese frosting didn't really add anything and the taste of the cake wasn't extra-ordinary. Kinda a shrug moment, but glad I made it.