- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups chopped ripe bananas
- 1 cup drained crushed pineapple
- 1 cup vegetable oil
- 2 large eggs, beaten
- 1 1/2 teaspoons pure vanilla extract
- 1 cup (4 ounces) finely chopped pecans (optional)
- 8 ounces cream cheese at room temperature
- 1/2 cup (1 stick) butter at room temperature
- 1 pound confectioners’ sugar (about 4 1/2 cups, sifted)
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F. Make sure you position racks in the center and bottom third of the oven.
- Lightly butter two 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. You can also line the bottom of each cake pan with rounds of parchment paper, then flour the pans and tap out the excess.
- Sift the flour, sugar, baking soda, cinnamon, and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs, and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
- Bake 30-35 minutes until the center of cakes spring back when pressed. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if you used it). Turn cakes right side up and cool completely.
- Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined.
- On low speed gradually mix in the sugar, then the vanilla to make a smooth icing.
- Place 1 cake layer upside down on a serving platter. Spread with about 2/3 cup of the icing.
- Top with the second layer right side up.
- Spread the remaining icing over the top and sides of the cake.
- The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.