Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined. This step ensures the leavening agents are distributed throughout the flour.
Step 3: Mix the Wet Ingredients
In a separate medium bowl, combine the mashed bananas, crushed pineapple (with juice), vegetable oil, eggs, and vanilla extract. Stir with a whisk or spatula until smooth and well blended.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Gently stir until just combined. Be careful not to overmix—overmixing can lead to a dense, heavy cake. Fold in the chopped pecans. The batter will be thick and fragrant.
Step 5: Bake
Spread the batter evenly in the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Place the pan on a wire rack and let the cake cool completely before frosting.
Step 6: Make the Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter together with a hand mixer (or stand mixer with a paddle attachment) until smooth and creamy, about 2–3 minutes.
Gradually add the powdered sugar, starting with 4 cups, and continue beating until light and fluffy. Add the vanilla extract and salt, mixing until fully incorporated. If you prefer a thicker frosting, add the remaining ½ cup powdered sugar.
Step 7: Frost and Garnish
Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula for a smooth finish. Sprinkle the top with additional chopped pecans for texture and a pretty presentation.
Step 8: Slice and Serve
Cut into squares or rectangles, depending on your serving preference. Serve at room temperature for the best flavor and texture.
