3 cups sifted flour
2 cups sugar
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
2 cups ripe, mashed bananas
1 cup chopped pecans
3 eggs, beaten
3/4 cup canola oil
1 (8 oz.) can crushed pineapple in juice
1-1/2 tsp vanilla

FROSTING:

1/2 cup (4 oz.) light cream cheese
3 tbsp. unsalted butter, softened
2 cups powdered sugar
1/2 tsp. vanilla
1/3 cup finely chopped pecans

Heat oven to 350°F.

Spray 13 x 9-inch baking pan with cooking spray. Sprinkle with flour and tap out excess.

In a large bowl, whisk flour, sugar, cinnamon, baking soda, and salt. Gently stir in bananas, 1 cup pecans, eggs, oil, pineapple with juice and 1-1/2 teaspoons vanilla until blended. Batter will seem thick. Spread in prepared pan.

Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.

In a large bowl, beat cream cheese and butter at medium speed 2-3 minutes or until creamy. Beat in powdered sugar and 1/2 teaspoon vanilla until well blended. Stir in 1/3 cup pecans.

Spread frosting over cake. Store in refrigerator.

Submitted by: Sherry Monfils