Banana and pineapple added to the dough are often included in recipes. charlotte, pies, muffins and more, so do not be surprised if the taste will seem familiar. Banana puree gives the dough a tender texture. A wetter dough comes from soft, ripe bananas, if the banana is unripe, then kneading it, you can leave whole pieces. Banana-pineapple aroma will give the cake an exotic taste that goes well with butter cream and lemon кислинкой. 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 220 gr butter softened at room temperature
- 2 tbsp. granulated sugar
- 1 tbsp. l vanilla extract
- 4 large eggs
- 3 tbsp. premium flour
- 1 tsp soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/3 Art. yogurt
- 1.5 tbsp. ripe banana puree
- 1 can (220 gr.) Canned pineapple (sliced pineapple knead)
- For decoration: sweet coconut, crushed nut macadamia
Glaze cream
- 220 gr butter softened at room temperature
- 2 packs of 220 gr. cream cheese cream cheese softened at room temperature
- 2 tbsp. powdered sugar
- 1 tbsp. l lemon juice
- 1 tsp vanilla extract
Recipes with similar ingredients: premium flour, cream cheese, bananas, pineapple, icing sugar, lemon juice, vanilla extract, eggs, yogurt, cinnamon
Recipe preparation:
- Preheat the oven to 170 ° C. Culinary spray for sprinkle 3 baking dishes with a diameter of 23 cm.
- In a large bowl, beat together the butter, granulated sugar and vanilla, whisk at medium speed until white. Add eggs over one, each time whisking well. In a medium bowl, mix the flour, soda, cinnamon and salt. Alternately add flour to whipped butter. mixture and yogurt (start and end with flour mixture). After beat each portion well until full mixing. Add bananas and pineapples, whisking, so that it’s good mix.
- Pour the dough into molds, and to distribute evenly, you can use a measuring glass or lay out on a spoon, alternating forms. Lightly pat each form on the table to remove air bubbles from the dough.
- Bake cakes for 25-35 minutes, checking for dryness a toothpick. Refrigerate the cakes in the molds for another 10 minutes. Then take out molds and cool on a wire rack completely.
- Coat the first two layers with the glaze, the remaining glaze spread on top and sides. Sprinkle the cake with coconut and crushed nuts as desired. Preparation of glaze: manual beat butter with cream cheese with an electric mixer cream cheese to a homogeneous creamy state. Small in portions, constantly whisking, add icing sugar. In the end add lemon juice and vanilla.
