Add bananas to a Food Processor . Blend until crumbly. Add coconut cream and blend until smooth.
Add ½ cup almond butter, maple syrup and vanilla. Blend until smooth, scraping down the sides of the processor as needed.
Pour half of the mixture into a freezer-friendly – used Pirex . Tap the container a few times to create an even layer. Drizzle about 2 tablespoons of almond butter over this layer of ice cream in a large zigzag pattern, creating big pockets of almond butter. Keep it uneven for more chunky swirls.
Pour the remaining half of the ice cream mixture over the almond butter swirl.
Drizzle the remaining 2 tablespoons of almond butter over the ice cream. Dip a butter knife straight down into the ice cream, almost hitting the bottom of the container. Gently swirl the knife around the ice cream in a clockwise motion–starting near the edge of the container and ending in the center, creating pretty almond butter swirls. Do not over-stir, as that will fully mix the almond butter into the ice cream and remove swirls.
Freeze for 3-4 hours, or until completely frozen. Allow to thaw for 4 minutes before scooping.
In a large bowl, mix together flour, sugar, baking soda. Then, add the eggs, vanilla extract, and pineapple.
Grease a 9×13″ baking pan with butter and pour the cake mixture. Let it bake for about 40 minutes or until golden brown.
When ready, poke holes in the cake!
1/2 cup salted butter
1/2 tsp vanilla extract
2/3 evaporated milk
1/2 cup sugar
1 cup chopped pecans
1 cup sweetened coconut flakes
While waiting for the cake to be fully baked, heat the topping ingredients (butter, sugar, evaporated milk, and vanilla) in a medium sized sauce pan until it reaches a boil. Then, add chopped pecans and coconut flakes. Continue cooking for about 5 minutes on a medium heat, stirring constantly.
Pour the cooked topping evenly over the holes of the cake. SLICE and ENJOY !