Pineapple, banana and pecan Hummingbird cake

Heat the conventional oven to 175 °C. Chop the pecans and toast on a tray for 5 to 7 minutes, then cool. Grease 3 round 23 cm tins with 5 g oil and dust with 15 g flour. Peel the bananas and mash enough to measure 680 g. Drain the pineapple, reserving 5 ml of its juice.

Crack the eggs and beat with 149 g oil for 2 minutes, until foamy. Add the sugar, vanilla and mashed banana. Mix 397 g flour with the cinnamon and allspice, then stir in. Fold in the drained pineapple and 113 g toasted pecans. Divide the batter evenly between the tins.

Bake for 32 to 38 minutes, until a skewer inserted in the centre comes out free of raw batter. Cool in the tins for 15 minutes, then turn out onto wire racks and cool completely.

Let the butter and cream cheese soften at room temperature. Beat with the salt until smooth. Gradually beat in the icing sugar, then the reserved pineapple juice. Spread frosting between the cold cake layers and coat the top and sides with the rest. Decorate with 57 g pecans. Chill until the frosting is firm enough to slice.