Ingredients
Scale
- 3 cups all-purpose flour + extra for dusting pan
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 sticks butter, room temperature + extra for buttering pan
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 2 cups mashed ripe banana
- 8 ounces crushed pineapple, with juices
- 1/3 cup milk
- 2 cups pecans, chopped
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1/2 cup whole milk
- 3 tablespoons water
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and prepare 12 mini bundt pans with butter and flour.
- In a mixing bowl, sift together flour, baking soda, salt, and cinnamon.
- In another bowl, cream together butter, white sugar, and brown sugar until fluffy; mix in vanilla.
- Beat in eggs one at a time; then stir in mashed bananas, crushed pineapple with juices, and milk until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined; gently fold in chopped pecans.
- Pour the batter evenly into the prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
- Let cool before frosting with cream cheese icing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg