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Banana and Pineapple Cake

Banana and Pineapple cake


  • 350g self-raising flour
  • 2 tbs cinnamon
  • 350g Selati Castor Snow
  • 1 cup olive oil
  • 4 ripe bananas
  • 1 tin of 440g pineapple pieces in light syrup, drained (save the juice)
  • 2 large eggs


  • 150g very softened butter
  • 400g Selati icing Snow
  • 180g cream cheese
  • zest from 1 whole lemon
  • 2-4 tbs lemon juice

Candied nuts:

  1. 1/2 cup well chopped nuts (pecans and walnuts work best)

  2. 1 rounded Tbs Selati demerara sugar 

  3. 1 Tbs butter (or coconut oil)


  1. Preheat oven to 180˚

  2. Using a scale to measure dry ingredients (if possible) 

  3. Sift together flour and cinnamon 

  4. Mix in castor sugar

  5. Mash bananas and drained pineapple, then add together in a bowl with 1/2 of the drained pineapple juice 

  6. In wet bowl, add olive oil and 2 large eggs and mix thoroughly

  7. Mix wet and dry ingredients together folding the dry ingredients into the wet slowly

  8. Grease 2 medium sized tins with butter or oil

  9. Bake for 30 – 40 minutes until a beautiful golden colour 


  1. Cream together butter and sugar thoroughly

  2. Add cream cheese and mix thoroughly 

  3. 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)

  4. Mix half of the zest into the icing 

Candied nuts

  1. Melt butter in a medium hot pan

  2. Add chopped nuts and toss in butter

  3. Add sugar and toss nuts in sugar in the pan

  4. Let cook for about 5-10 minutes, tossing constantly until sugar is melted and the nuts are sticky. Let cool

Icing the cake

  1. Let cake cool before icing (this is essential)

  2. Add half of the icing to first layer of cake and add 1/3 of the candied nuts on top of the icing 

  3. Add top cake, the rest of the icing and nuts. Sprinkle zest onto the top of the cake