Preheat oven to 350 degrees. Spray two 9–by–2–inch cake pans with nonstick spray and line the bottoms with parchment paper. In a large bowl whisk together dry ingredients; flour, sugar, baking soda, sea salt, cinnamon, ginger and stir in the pecans. In a second large bowl mix together wet ingredients; beaten eggs, oil, vanilla, pineapple with juice and mashed bananas. Add the wet ingredients to the dry and stir by hand until completely combined. Pour batter evenly into the cake pans. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. The cake should spring back when pressed lightly in the center. Cool cake pans on a wire rack for 15 minutes. Run a small spatula around the outside of the cake to loosen, then carefully flip the cake out of the pan onto the wire rack. Cool cake completely before frosting.
To make the frosting, beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla, beat until creamy. Place one cake layer on the serving platter. Spread about 1 cup of the frosting on the top of the cake. Gently place the other cake layer on top. Spread the remaining frosting over the top and sides of the layers. Sprinkle chopped pecans over the top and sides. If not serving immediately, refrigerate. Bring the cake to room temperature before serving.
Hummingbird cake is a sweet treat, so sweet it’s rumored to attract hummingbirds. You will want to have a treat they can enjoy when they show up at your door.