Makes 1 Two-Tiered Round Cake.

175 Grams Unsalted Butter, Soft

185 ml Canola Oil

200 Grams Brown Sugar

100 Grams White Sugar

2 Large Fresh Eggs

485 Grams Mashed Overripe Bananas

1 x 225 Gram Can Crushed Pineapple

1 tsp Vanilla Bean Paste (or Best Quality Vanilla Extract)

450 Grams All Purpose Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

1 1/2 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

175 ml Buttermilk, Shaken

125 Grams Chopped Pecans

Frosting

110 Grams Unsalted Butter, Soft

1 Package Cream Cheese, Soft

1 tsp Vanilla Bean Paste

Pinch of Salt

500 Grams Confections Sugar

Preheat oven to 350F and lightly grease the sides and bottoms of two 9" round pans. Line the bottom of each pan with a cut-out round of parchment paper. Set pans aside.

In the bowl of an electric mixer combine butter, oil, and sugars. Use the paddle attachment to mix until creamy and well-combined.

With the mixer on low add in the eggs one at a time.

Add in the bananas, pineapple and vanilla. Mix just to combine.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

With the mixer on low add the flour mixture alternately with the buttermilk - starting and ending with the flour. Stop the mixer as soon as the final addition of flour is just absorbed- you don’t want to over mix.

Use a spatula to fold in the pecans by hand.

Distribute the cake batter evenly between the two pans. Tap out any air bubbles. Bake for 35-40 until a cake tester comes out clean.

Remove from oven and allow to cool.

For the frosting - In the bowl of an electric mixer beat the butter, cream cheese, vanilla and salt together. Slowly add in the confectioners sugar on low speed. Mix until smooth.

Frost the cooled cake, layering the frosting between the tiers and coating the exterior. Garnish with chopped or whole pecans.

Keep the cake chilled if making in advance. Bring to room temperature before serving.