• Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
• Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
• In the bowl of an electric stand mixer, cream butter and sugar until fluffy. Stop mixer and scrape sides. Mix again.
• Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again.
• Mix flour, salt, and cinnamon together. Add the vanilla to the bananas.
• Alternately add the flour mixture, mashed bananas, and undrained pineapple to the batter. (Add half the flour, half bananas, half pineapple, repeat with the second half.) Stop the mixer, scrape sides, then mix again.
• Fold in the pecans until incorporated.
• Pour batter into your prepared pan. Smooth the top.
• Bake at 325°F for 70 to 80 minutes or until done. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick.
• Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting.

CREAM CHEESE FROSTING

• Beat butter and cream cheese until smooth, add powdered sugar with your mixer on low. Add vanilla and milk. Mix until smooth.
• Spoon frosting into a ziptop bag, snip the corner off, and drizzle over cake.
• If you don't frost the cake, you can store in an airtight container on the counter for 4 to 5 days, after that it will begin to dry out. If you frosting it with cream cheese frosting, store it in an airtight container in the refrigerator 5 to 6 days.