juice from 2 blood oranges (or any other medium oranges)
Instructions
Preheat the oven to 325° F. Grease 4-inch bundt pans and set aside. *
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. In a medium bowl, stir together the bananas, pineapple, oil, eggs, and vanilla until well combined.
Pour the wet into the dry and fold to combine. Do not beat and do not overmix. Gently stir in 1 cup of the toasted pecans.
Using a cookie scoop, place about two scoops of batter into each pan (which should reach about ¾ full). Bake cakes for 35-40 minutes, or until toothpick inserted in between the middle and edge comes out with just a few crumbs attached.
Cool cakes in pans for 10 minutes before turning out onto wire rack to cool completely.
Make the Cream Cheese Icing
In a large bowl, combine the cream cheese, butter, powdered sugar, and vanilla. Beat until smooth. Add the orange juice and continue beating until well incorporated.
Fill a large pastry bag fitted with a ½-inch round tip (or ziptop bag with a corner cut out) with the icing. Pipe ribbons of the icing down the sides of the bundt cakes, beginning in the middle and ending ¾ of the way down the sides. Sprinkle the middle with the leftover toasted pecans.
Store in the refrigerator, well covered (a cake or cupcake taker works great for this) and allow to come to room temperature before serving. Will keep in the fridge for a few days. The cakes can also be frozen without the icing. Frost after thawed.
Notes
*This recipe can be made in a large bundt pan if you don't have mini bundt pans. Bake the cake for 65-75 minutes, or until a toothpick comes out with only a few crumbs attached. **To toast pecans, spread into one layer on a small baking sheet and toast at 350 degrees F for 10-15 minutes, or until fragrant. Watch carefully as they will go from perfect to burnt in seconds. (I can't tell you how many burnt nuts I've thrown away).