1/2 cup well chopped nuts (pecans and walnuts work best)
1 rounded Tbs Selati demerara sugar
1 Tbs butter (or coconut oil)
Preheat oven to 180˚
Using a scale to measure dry ingredients (if possible)
Sift together flour and cinnamon
Mix in castor sugar
Mash bananas and drained pineapple, then add together in a bowl with 1/2 of the drained pineapple juice
In wet bowl, add olive oil and 2 large eggs and mix thoroughly
Mix wet and dry ingredients together folding the dry ingredients into the wet slowly
Grease 2 medium sized tins with butter or oil
Bake for 30 - 40 minutes until a beautiful golden colour
Cream together butter and sugar thoroughly
Add cream cheese and mix thoroughly
Add lemon juice in slowly, 2-4 tbsp depending on how lemony you like it (careful not to add too much lemon juice to keep stiffness in the icing)
Mix half of the zest into the icing
Melt butter in a medium hot pan
Add chopped nuts and toss in butter
Add sugar and toss nuts in sugar in the pan
Let cook for about 5-10 minutes, tossing constantly until sugar is melted and the nuts are sticky. Let cool
Let cake cool before icing (this is essential)
Add half of the icing to first layer of cake and add 1/3 of the candied nuts on top of the icing
Add top cake, the rest of the icing and nuts. Sprinkle zest onto the top of the cake
Banana and Pineapple cake https://demandafrica.com/food/recipes/banana-pineapple-cake/