-
1
Preheat oven to 350u00b0 F. Grease one 9-inch round cake pan with butter and dust with flour, shaking out any excess. Place a round of parchment in the bottom of the cake pan. Set aside.
-
2
In a large mixing bowl, whisk together the mashed banana, crushed pineapple, olive oil, canola oil, sugar, and eggs until all the ingredients are well incorporated. Using a rubber spatula, fold in the flour, salt, baking soda, cinnamon, ginger and nutmeg. One the batter has come together and is smooth, fold in the pecans. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
-
3
While the cake bakes, make the glaze. In a small bowl, whisk together the powdered sugar and buttermilk until smooth. Set aside.
-
4
Let the cake rest for 5 minutes when it comes out of the oven. While the cake is still warm, carefully invert the cake onto a plate. Remove the parchment from the cake and pour half the glaze on top of the cake. Using an offset spatula spread the glaze to the edges of the cake. Let the cake soak up the glaze for a minute and then repeat with remaining glaze. Let the cake rest for a few hours until completely cool before frosting.
-
5
While the cake cools, make the frosting. In a stand mixer, using the paddle attachment, mix together the butter and cream cheese. Once mixed well, add the powdered sugar little by little. Add the vanilla and salt.
-
6
Put the frosting on to the cake and rustically frost the top. Decorate with chopped pecans, dried pineapple, edible flowers, or a mixture of all three.
