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1
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven.
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2
Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.
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3
Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant.
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4
Let cool and then chop finely.
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5
Set aside.
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6
In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.
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7
Set aside.
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8
In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans.
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9
Add the wet ingredients to the flour mixture and stir until combined.
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10
Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
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11
Remove from oven and let cool on a wire rack.
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12
After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
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13
Frosting:
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14
In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps.
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15
Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
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16
Scrape down the sides of the bowl as needed.
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17
Beat in the vanilla extract and then stir in the finely chopped pecans.
