This just may be the best hummingbird cake recipe you ever tried. Four layers of moist and fluffy cake with crunchy walnuts and creamy frosting.
Preheat oven to 350 degrees F.
Grease and flour 4 - 9 inch round cake pans with butter.
Whisk together flour, sugar, baking soda, salt and cinnamon. Mix in eggs, oil and vanilla until just combined. Fold in pineapple, pecans and banana's.
Pour batter into prepared cake pans and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pan and let cool completely on a wire rack.
Beat together cream cheese and butter until well incorporated. Mix in sugar and vanilla and beat for 5 minutes.
Frost in between each layer, on top and on sides of cake. Garnish with pecans. Serve.