Banana and Pineapple Cake Recipe | olivemagazine

Ingredients

• for the tin butter
• 150g soft light brown sugar
• 2 medium eggs
• 1 ½ bananas mashed
• 75ml sunflower oil
• 55ml olive oil
• 1 ½ tsp vanilla bean paste or vanilla extract
• 2 ½ tsp rose harissa
• 150g self-raising flour
• ¼ tsp bicarbonate of soda
• ​3⁄4 tsp ground cinnamon
• ​3⁄4 tsp ground ginger
• 55g pecans finely chopped
• 150g tinned pineapple finely chopped, juice from the tin reserved
• 100g butter softened
• 125g icing sugar
• from the tin pineapple juice 1 tbsp
• 1 tsp ground cinnamon
• 1 tsp rose harissa
• to decorate chopped pecans