Hummingbird Coffee Cake

Preheat the oven to 350°F. Lightly coat 2 (9-inch) round cake pans or a 9x13-inch baking pan with spray oil.

In a large bowl, whisk together 2 cups of the flour, baking powder, baking soda and 1 teaspoon of the salt until well combined.

In a blender or food processor, pulse 1 cup of the pineapple until slightly liquefied with some pineapple bits remaining.

In a medium bowl, whisk together blended pineapple, remaining 1 cup diced pineapple, eggs, banana, oil, honey and cinnamon.

Fold pineapple mixture into flour mixture and gently stir until no streaks of flour are visible.

Fold in pecans.

Pour batter into the prepared pan(s).

In a small bowl, combine butter, remaining 3/4 cup flour, brown sugar and remaining 1/2 teaspoon salt. Using the back of a fork, lightly mash until crumbly. Sprinkle topping over cake(s).

Bake until a toothpick inserted into center of cake(s) comes out with moist crumbs, 40 to 45 minutes. Cool completely on a wire rack.

Meanwhile, using a handheld mixer, whisk together cream cheese, powdered sugar, lemon juice and vanilla until smooth, about 1 minute.

Add water 1 tablespoon at a time until thin enough to drizzle.

Drizzle cooled cake(s) with icing.