1. Preheat oven to 350℉, and grease and flour the sides and bottoms of two 9" pans. Line the bottom of each pan with parchment paper, cut to fit exactly.

2. In the large bowl of a standing mixer, cream together the butter, avocado oil, brown sugar, and sugar. Beat until creamy and smooth. Then slowly add in the eggs, bananas, crushed pineapple and all its juice, and vanilla extract. Remove the mixer and finish mixing the batter with a spoon.

3. In another large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Stir until combined. Then, with a spatula, fold the dry ingredients into the wet batter. Once the batter is combined, fold in the nuts. Do not over-mix or the cake will be dry.

4. Divide the batter evenly between the baking pans. Bake for 30-35 minutes, testing the cake in the last five minutes for doneness. A toothpick should com out clean. Remove the cakes and cool for ten minutes in the pan. Then remove the cakes and cool them completely on a baking rack.

Cream Cheese Frosting

1. in the large bowl of the standing mixer, mix together the butter and cream cheese until smooth and creamy. Then stir in the vanilla extract and salt.

   On a lower speed, slowly add in the confectioner's sugar until well blended and creamy.

   Place one layer of cake on a cake plate and frost the top. Add the other cake layer on top and frost the entire cake.

   For a more decorative cake, cut each cake layer in half horizontally so you have four layers. Just frost in between each layer, making more frosting if you need it.