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Preheat the oven to 350°F/180°C. Coat the inside of a 13 x 9-inch (33 cm x 23 cm) pan with nonstick spray. Dust lightly with extra flour, shaking out excess.
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Whisk together flour, sugar, baking soda, cinnamon and salt in a large bowl to combine and aerate; set aside.
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In a separate medium-sized bowl, whisk together the oil and eggs until well blended. Stir in bananas, nuts, pineapple and vanilla.
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Pour wet ingredients over dry and stir until combined. Batter will be heavy; make sure you combine well and there are no pockets of flour left. Scrape into prepared pan and smooth top with a small offset spatula.
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Bake for about 35 to 40 minutes or until a wooden skewer shows a few moist crumbs. Cool pan on rack until completely cooled. Cake is ready to frost - or serve as is, or dusted lightly with confectioners’ sugar.
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If using frosting, make sure it is nice and creamy and spreadable. Cover entire cake top with casual swirls of frosting, using an icing spatula or even the back of a spoon. Cake may be served immediately or stored at cool room temperature in covered container for up to 3 days.