I gathered all the ingredients together to begin the easy process of making the batter.
I decided to substitute black walnuts for the pecans because I love their unique taste. A vendor at the Western North Carolina farmer's market sells them in large mason jars. I always keep a jar on hand.
I baked the batter in a tube pan instead of a bundt pan, just so it would be easier to get out of the pan.
Next the simple cream cheese drizzle was mixed and poured on with a sprinkling of black walnuts.
Fresh nasturtiums from the garden decorated the cake.
The cake quickly started disappearing!
This recipe created one of the moistest cakes that I have ever tasted. The combination of the mashed banana and crushed pineapple added a lot of moisture. It was the quickest cake that I have ever made and one of the best too!
My husband loved this cake for breakfast- very similar to a banana bread texture. The quick process of mixing this cake and the wonderful flavor will make it a family favorite.
Thank you Bakers Royale!
For the recipe-