Hummingbird Cake III

Ingredients

• 1 teaspoon double-acting baking powder 
• 2 cups bananas diced
• 0.5 cup butter softened
• 8 ounce pineapple crushed drained canned
• 4 cups confectioners' sugar 
• 8 ounce cream cheese 
• 3  eggs beaten
• 3 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.5 cup pecans chopped
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1.5 cups vegetable oil 
• 2 cups sugar white

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan.
2. Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl.
3. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans.
4. Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
5. Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy.
6. Spread over the top of the cooled cake.