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1
Heat oven to 350 degrees F.
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2
To make the cake, position racks in the center and bottom third of the oven.
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3
Lightly butter two 9-inch round cake pans; sprinkle lightly with flour and tap out the excess.
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4
Sift the flour, granulated sugar, baking soda, cinnamon and salt into a bowl.
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5
In another bowl, stir or whisk the bananas, pineapple, oil, eggs and 1-1/2 tsp.
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6
vanilla until combined.
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7
Pour into the dry mixture and fold together with a large spatula just until smooth.
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8
Do not beat.
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9
Fold in the pecans.
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10
Spread evenly between the two prepared cake pans.
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11
Bake until the cakes are done, testing with a toothpick, 30 -35 min.
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12
Transfer the cakes to wire racks and cool for 10 min.
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13
Invert the cakes onto the racks, turn right sides up and cool completely.
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14
To make the icing, place the cream cheese and butter in a large bowl and mix with an electric mixer on high speed until combined.
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15
On low speed, gradually beat in the powdered sugar and remaining 1 tsp.
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16
vanilla to make a smooth icing.
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17
Place 1 cake layer, upside down, on a serving platter.
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18
Spread with about 2/3 cup of the icing.
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19
Top with the second cake layer, right side up.
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20
Spread remaining icing over the top and sides of the cake.
