First, preheat oven to 300F if you're toasting pecans in oven. If you're doing them on the stove top, then put oven on 350F. Or, you can buy Trader Joe's Toasted Pecan pieces on Amazon.
Then, toast chopped pecans: toast on a baking sheet for 8 min at 300F. Or, In a small pan on stove top on medium heat, add chopped pecans. Stand there for 2-3 minutes to ensure they don't burn. Burning happens quickly so, don't walk away. As soon as they start to brown, remove them and set aside. Don't skip this step as it adds great flavor and texture.
Next, in a medium bowl, add flour, salt, baking soda, cinnamon, nutmeg, cloves. Set aside.
Then, in a large mixing bowl, combine white sugar, brown sugar, mashed bananas, pineapple with juice, oil, vanilla and coconut extract, and eggs.
Next, slowly add the flour mixture to the oil mixture. Stir in one cup of the roasted pecans. The remaining 1/4 cup will be used for topping the cake.
Next, add one third of the cake batter to each greased baking pan and bake at 350F for 27-31 min. Insert a toothpick in the middle to test. If it comes out clean, they're done. Let cool before frosting.
Buttery Cream Cheese Frosting
First, in a large mixing bowl, add cream cheese and mix until it's smooth- about 1 minute.
Next, Add butter, vanilla and salt. Mix until well incorporated and smooth.
Then, add one cup of powdered sugar at a time. Mix until smooth.
Hummingbird Cake Assembly
First, on a cake plate, put the biggest layer (if you have uneven layers) down first. Spread about 1/4 of the frosting on the first layer but stop at about 1 inch from the edges of the cake layer.
Then, repeat for second layer and third layer.
Next, add frosting to the sides of the cake.
Last, top with remaining 1/4 cup roasted pecan pieces. Store in refrigerator.
Store in the refrigerator up to five days or freeze cake up to 6 months.
Helpful Hints and substitutions:
Use very ripe bananas. They're sweeter.
Substitute all white sugar instead of half white and half brown.