• Preheat the oven to 350 degrees.

How to Roast Bananas

• Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). NOTE: Leave the oven heated to 350 degrees.
• Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside. 
• Peel bananas, place in a small mixing bowl and mash. Set aside. 

Making the Hummingbird Cake

• Butter and flour 3 9-inch round baking pans.
• Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
• Using a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
• In a second large mixing bowl combine the granulated and brown sugar; stir to combine. 
• Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
• Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
• Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
• To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. 
• Add the crushed pineapple fruit and juice to the batter. 
• Add the mashed banana and the pecans. Stir just until combined; do not over stir.
• Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
• Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. NOTE: Be sure to peel off and discard the parchment paper.

Instructions for Cream Cheese Frosting

• Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
• Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.
• Add the vanilla and slowly add the sifted powdered Confectioners sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
• Fold in pecans by hand.

Instructions for Cake Assembly

• Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.
• Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).
• Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.
• Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!