Humming Bird Cake - pecans

Method

• Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven.
• Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.
• Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant.
• Let cool and then chop finely.
• Set aside.
• In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.
• Set aside.
• In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans.
• Add the wet ingredients to the flour mixture and stir until combined.
• Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and let cool on a wire rack.
• After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
• Frosting:
• In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps.
• Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
• Scrape down the sides of the bowl as needed.
• Beat in the vanilla extract and then stir in the finely chopped pecans.