Soak the nuts for the frosting in water overnight or for 4 hours. Once you're ready, drain and rinse the nuts. Blend all the ingredients together and put the frosting in the fridge for about 20 minutes to set.
Preheat the oven to 180C. Great 25cm bowl or cake tin and line with baking paper.
Sift the flour and wish in the bicarbonate of soda, baking powder, salt, cinnamon and sugar.
In a separate bowl, whisk together the bananas, coconut oil, vanilla paste and pineapple juice until combined. Add the wet ingredients to the dry ingredients and mix well. Whisk in the apple cider vinegar, chopped pineapple and pecans. Don't stress when you see little bubbles forming, it is all normal.
Pour the batter into a baking tin. Bake for 40-45 minutes. Remove from tin and cool complete before icing the cake.
Amount Per Serving
Calories 272Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 7g35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 36g12%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.