250g chopped pecans, toasted for 10mins

375g flour

1 1/2 tsp bicarb

7g ground cinnamon

pinch all spice

4 very ripe bananas, mashed

225g tin pineapples, mashed with some of the juice

3 eggs

170ml veg oil

225g soft dark brown sugar

150g sugar

10ml vanilla

For the frosting

350g cream cheese

450g unsalted butter

550g icing sugar

2 vanilla pods


1. In one bowl mix all the dry ingredients

2. In a separate bowl, mix the wet, then add wet to dry

3. Divide between 3 x 20cm greased lined cake tins

4. Bake for approximately 25 minutes at 180°c, cool completely

5. To make the frosting, beat the cheese, butter and vanilla together

6. Add icing sugar

7. Now layer up cake, frosting, cake, frosting, cake frosting. Garnish with pecans (tip – after doing this it’s good to chill it for 30 mins to set the frosting so it doesn’t collapse)

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