Directions:

  1. Preheat the oven to 350 degrees F. Place the chopped pecans on a baking sheet and roast in the oven for 15 minutes until very toasted and fragrant. Set aside to cool.
  2. Prepare the pans: line 2 round 9″ baking pans with parchment paper, and spray with nonstick cooking spray. Set aside.
  3. In a medium bowl, mash the bananas very well. Add the eggs, melted Kerrygold® butter, drained pineapple, sugar, brown sugar, vanilla extract to the bowl, and mix well to thoroughly combine. 
  4. To a large mixing bowl, add the flour, baking soda, baking powder, kosher salt, cinnamon, all spice, and ginger. Whisk to combine.
  5. Make a well in the center of the dry ingredients, and add the wet ingredients to the dry. Add 1 cup of the toasted pecans to the bowl. Use a rubber spatula to gently incorporate the wet ingredients by folding, until no streaks of flour remain.
  6. Divide the cake batter evenly into the 2 prepared baking pans, and smooth out the tops for nice flat layers. Bake for 28-30 minutes until a cake tester or toothpick comes out clean and feels warm. Allow the cakes to cook completely.
  7. Make the frosting: Place the cream cheese and butter in the bowl of a stand mixer, or in a large bowl with an electric hand mixer. Beat the cream cheese and butter for about 3 minutes until fluffy and smooth. Add the vanilla extract, Greek yogurt, and cinnamon, beat for another minute to combine. Gradually add the powdered sugar with mixer on low, so the sugar doesn’t fly out of the bowl. Beat for another 2-3 minutes until the frosting is creamy and smooth, and all of the powdered sugar is well incorporated.
  8. Assemble the cake: Place on layer of cake on a cake plate, or a round piece of cardboard. Scoop about 1.5 – 2 cups of the frosting on top, and use an offset spatula to spread it out evenly. Place the second layer of cake on top, with the flat bottom side facing up. This ensures a nice smooth top for the cake. Scoop another cup of frosting on top, and spread out to the sides evenly. Use the spatula to frost the sides as well, leaving some of the cake poking through for a rustic look. 
  9. Decorate the top of the cake with the remaining cup of toasted pecans. Add on edible flowers, bee pollen, or toasted coconut. This cake can be stored in the refrigerator for up to 3 days.

Recipe by: Lion’s Bread