Preheat the oven to 350 degrees, Grease and flour three 8 inch pans. (We like to line with parchment paper also.)

Combine the first 5 ingredients in a large mixing bowl. Whisk to blend. Add eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture. Add the vanilla, pineapple, pecans, bananas and stir until combined.

Spoon batter into three 8 inch greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or with just a few crumbs attached.

Cool in pans 10 minutes on cooling rack and remove from pans.

Makes 6 cups of batter.

Put the softened butter in the bowl of your mixer and mix until smooth.

Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in.

Add the powdered sugar and vanilla. Beat on Medium speed for 2 to 3 minutes (a bit longer if using a hand mixer). Scrape the bowl mid way through. Do not over beat.

Makes 6 cups

Use immediately or refrigerate. If beaten too long it my become too soft. If this happens, just refrigerate a short time and let it firm up.