Preheat the oven to 350° Line muffin tins with 24 cupcake liners. Using a hand mixer or stand mixer, cream together the softened butter and the granulated sugar. Beat the mashed bananas, vanilla extract, and the eggs into the mixture. Sprinkle in the cinnamon and allspice. Beat in the drained crushed pineapple. In a separate bowl, combine the all-purpose flour, salt, and baking soda, and baking powder. Slowly beat the dry ingredients into the wet ingredients until combined. Evenly scoop the batter between 24 cupcake liners, about 3/4 of the way full. Bake in the preheated oven for 20-25 minutes. Check the center of the cupcakes with a toothpick, it if comes out clean the cupcakes are done. If not, bake for a couple more minutes at a time. Remove the cupcakes from the oven and allow them to cool completely before frosting.
– Butter, softened – Cream cheese, softened – Pineapple juice – Salt – Milk – Toasted pecans – Toasted coconut – Powdered sugar
Beat together the softened butter and the softened cream cheese. Beat in the salt and the reserved pineapple juice. Beat in the powdered sugar a little at a time. If needed, beat in 1-2 tablespoons of milk into the frosting to make it easy to spread or pipe. Top with with toasted coconut and the toasted pecans.
To turn into a cake, grease and flour two 9 inch round cake pans. Prepare the batter is directed and evenly distribute the batter between the two pans. Bake in the oven for 25-30 minutes. Check with a toothpick for doneness and remove the cakes from the oven to cool completely before frosting.