📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. If you dont have baking spray, use butter. Works just as well.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Make sure there are no clumps of baking soda. Nobody likes a mouthful of baking soda!
3. Add the mashed bananas, crushed pineapple (undrained!), vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Don't overmix! A few lumps are okay. I usually use a fork and mix it a bit roughly, you know? No need to be gentle here.
4. Fold in the diced nectarines and chopped pecans. Spread the batter evenly into the prepared baking pan. And, if you're feeling fancy, sprinkle a few extra pecans on top.
5. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back slightly when touched. Remember every oven is different! So, keep an eye on things!
6. Let the cake cool completely in the pan before frosting. This is crucial! Warm cake + frosting = melty mess.
7. While the cake is cooling, make the cream cheese frosting: In a large bowl, beat together the cream cheese and butter until smooth and creamy. Make sure your cream cheese and butter are softened to room temperature. Lumpy frosting is not fun!
8. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency.
9. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can get creative with the frosting or just spread it on simply. I'm a simple gal, so I usually just spread it on.
10. Cut into squares and serve. Store leftovers in an airtight container in the refrigerator. And try not to eat the whole cake in one sitting... though I won't judge if you do!