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1
Make the cake Preheat the oven to 350 and oil an 8 1/2-by-4 1/2-inch loaf pan.
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2
In a large bowl, whisk the flour with the sugar, salt, baking soda and cinnamon.
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3
In a medium bowl, whisk the 1/2 cup of oil with the eggs, bananas, pineapple, pecans and vanilla.
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4
Add the dry ingredients to the wet ingredients and whisk until just combined.
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5
Make the cake Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean.
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6
Let cool completely, then transfer to a rack.
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7
Meanwhile, make the topping In a medium saucepan, melt the butter over moderate heat.
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8
Add the pineapple and cook, stirring occasionally, until softened, about 5 minutes.
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9
Add the confectioners sugar and stir until combined.
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10
Let cool slightly.
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11
Spoon the topping over the top of the cooled cake and let stand until set, about 25 minutes.
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12
Make the drizzle In a small bowl, using your hands, blend the confectioners sugar with the butter.
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13
Add the vanilla extract and milk and whisk until smooth.
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14
Using a fork, drizzle the mixture over the top of the cake and let stand until set, about 15 minutes.
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15
Slice the cake and serve.
