![]() Invert the cakes onto the wire rack and cool completely, about 1 hour. Cool the cakes in the pans on a wire rack for 10 minutes. Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes. Divide the batter evenly between the prepared pans. Step 3 Spray 2 (8-inch) round baking pans with nonstick baking spray (or, butter and flour the pans).Mash the bananas then add to the bowl with the pecans. Stir in the oil, eggs, vanilla, and pineapple until evenly combined. Step 2 Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl. ![]()
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