Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick baking spray (I like the kind with flour in it) Set aside.
In a large bowl whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl whisk together the sugar with the vegetable oil. Mixture will be lumpy.
Then whisk in the eggs with the sugar and vegetable oil until smooth.
Then add in the mashed banana, pineapple, and vanilla. Whisk until smooth.
Stir the flour mixture into the banana mixture until combined with no dry patches.
Lastly, stir in the pecans.
Spread the batter into the prepared baking dish. Bake for about 45-50 minutes until a toothpick inserted into the center comes out clean.
The cake should be golden brown and spring back to the touch. Allow the cake to cool completely.
Once the cake is cooled, make the frosting by placing the softened cream cheese and softened butter into the bowl of a stand mixer with the paddle attachment. If you don’t have a stand mixer, place cream cheese and butter into a large bowl and use a hand mixer. Whip until smooth and combined.
Add the powdered sugar a little at a time until fully combined.
Add the vanilla extract and ground cinnamon. Stir to combine. Put on medium speed and whip for 3 minutes until light and fluffy.
Spread the frosting on top of the cooled cake and top with more pecans, if using. Slice and serve.
Video
Notes
This cake can be frozen, see my tips above.
Easily cut this cake in half and bake in a 9x9-inch pan.
You can use any frosting that you'd like.
If you are not a fan of nuts, you can omit those.
Make sure that you only use crushed pineapple and DO NOT drain.