• Preheat the oven to 350°F. Grease a 9x13 baking dish or pan with butter or shortening. Set the dish aside.

Make the Cake Batter:

• Whisk together the flour, sugar, cinnamon, baking soda, nutmeg, salt, and baking powder in a medium bowl until combined. Set the dry ingredients aside.
• Peel and then tear apart the bananas into 1-inch pieces.
• In a large bowl, beat the oil, bananas and crushed pineapple with an electric mixer at medium speed until smooth.
• Add the eggs one at a time and add the vanilla extract with the second egg. Mix until the eggs are just combined.
• Gradually add the dry ingredients to the wet ingredients until the mixture is a thick, wet batter.
• Fold in the chopped pecans, distributing them evenly throughout the batter.

Bake the Hummingbird Cake:

• Pour the batter into the greased baking dish and bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out with just a few small crumbs and the top of the cake is brown.
• Let it cool completely at room temperature.

Make the Frosting:

• In a large mixing bowl, beat the softened cream cheese, butter and vanilla together with an electric mixer until smooth and creamy, 4 or 5 minutes.
• Gradually add the powdered sugar, half a cup at a time, beating on low speed after each addition until it is all mixed.
• Increase to medium speed and beat until the frosting is smooth and creamy.

Frost the Cake:

• Spoon the frosting on top of the cake and spread it out evenly.
• Sprinkle some extra chopped pecans on top of the cake.
• Refrigerate the cake for at least 20 minutes before serving to allow the frosting to set.