Step 1

Preheat the oven to 350º F. Be sure the oven rack is set to the middle of the oven.

Step 2

Add the gluten free flour blend, white and brown sugar, cinnamon, baking soda, and sea salt to a large mixing bowl. Use a whisk to blend the dry ingredients together. If you see any lumps in the brown sugar, be sure to break them up.

Step 3

In a smaller bowl add the ripe bananas and mash them with a fork. Next, add the crushed pineapple, eggs, oil, milk or non-dairy milk, and vanilla extract. Mix well.

Step 4

Pour the wet ingredients into the dry ingredients. Add the chopped pecans if you are including them.

Step 5

Mix the ingredients until they are just barely mixed. The secret to a fluffy gluten free cake is to not overmix the cake batter!!

Step 6

Add the cake batter to two prepared 9-inch round cake pans. I coated my pans with avocado spray oil. Use a large spoon to spread the cake batter around so it is evenly dispersed.

Step 7

Bake the cakes for 30 minutes at 350º F. Baking time will vary depending on the size of your cake pans.

Step 8

To test to see if the cakes are finished baking, insert a toothpick into the center of the cakes. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cakes need to bake longer.

Step 9

Move the cakes to a cooling rack. After 5 minutes, remove the cakes gently out of the pans onto a wire cooling rack.

Step 10

Add the softened cream cheese, powdered sugar, vanilla extract, and milk to a standing mixer bowl. Start mixing at low speed and gradually increase the speed as the powdered sugar mixes in.

Step 11

Whip the frosting for 20 more seconds and turn the mixer off. Do not frost the cake until it is fully cooled.

Step 12

Frost the cake as you like. I did a naked style of cake where I kept the frosting minimal on the sides.