Step-by-Step Instructions
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Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or half-sheet pan with nonstick spray.
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Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
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Combine Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth. Fold in the mashed bananas and un-drained crushed pineapple.
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Mix the Batter: Gently pour the wet mixture into the dry ingredients. Stir with a spatula just until combined—do not overmix. Fold in 1 cup of chopped toasted pecans.
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Bake: Spread the batter evenly into your prepared pan. Bake for 30–35 minutes (or 22–25 minutes if using a wider half-sheet pan), until a toothpick inserted into the center comes out clean.
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Cool Completely: Place the pan on a wire rack and allow the cake to cool fully to room temperature before frosting.
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Make the Frosting: Beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar one cup at a time, followed by the vanilla, beating until fluffy.
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Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake. Top with remaining toasted pecans, slice, and serve.
Pro Baking Tips
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Keep the Pineapple Juice: Unlike many pineapple recipes, do not drain the fruit. The liquid provides the signature moisture that makes this cake so tender.
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Toast the Nuts: Taking 5 minutes to toast your pecans in a dry skillet beforehand amplifies their warm, nutty flavor and maintains crispness inside the soft crumb
