Hummingbird Cake

http://eatgood4life.blogspot.com/2011/06/hummingbird-cake.html
Ingredients

2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup olive oil
1 teaspoons vanilla extract
1 cup sugar
2 eggs
2 ripe bananas
2/3 cup crushed pineapple plus 4-6 tablespoons pineapple juice
2/3 cup chopped walnuts or pecans.

Cream Cheese Frosting

16 ounces cream cheese
4 tablespoons unsalted butter, at room temperature
1 to 1 1/2 cups confectioners' sugar

Preheat oven to 350°F. Grease and flour two 9 inch round cake pans and set aside.

In a bowl, with a wire whisk combine oil, vanilla, eggs and sugar. Mix in the mashed bananas.
Add the flour, baking soda, and cinnamon. Fold in the pineapple, and nuts.

Divide the batter between the prepared pans and bake for 25-30 minutes, or until a cake tester inserted in the center comes out clean. Let cake cool in the pans for 10-15 minutes and transfer to a wire rack to cool completely.

To make the cream cheese frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth gradually beat in the confectioners' sugar until well incorporated.

To assemble the cake, place one cake in the bottom and spread 1/3 of the cream cheese frosting. Place other cake on top and finish frosting the top and sides of the cake. Decorate with pecans or walnuts.

Keep cake refrigerated.