Preheat the oven to 350 degrees.

In a large bowl, mix together the dry ingredients for the cake batter: 1 tsp salt, 3 tsp baking soda, 1 tsp cinnamon, and 3 cups flour.

In a stand mixer or another large bowl using an electric beater, start whisking the 3 eggs together. Add in the 1 ½ cups of sugar and beat until foamy.

To the wet ingredients, add in the 1 tbsp vanilla, 1 cup buttermilk, and ½ cup pineapple while continuously mixing on medium speed to fully incorporate.

Break the bananas into smaller chunks, mashing a bit, before adding to the mixing bowl. Increase the speed to high to get the wet ingredients nice and smooth.

Incorporate the dry ingredients a little at a time on a slow-medium speed until fully combined. Do not overmix.

Spray your bundt cake pan with a nonstick spray to make sure the cake will come out easily (the bottom of the cake will eventually be the top, so we want it to look perfect.

Bake for 45-55 minutes, the edges will start to brown and no batter should cling when you check it. Let it cool on a rack.

Lemon Glaze: in a small bowl, mix together the 4 tbsp hot water, 2 tsp vanilla, 1 tbsp lemon juice, 1 tsp lemon zest, 2 cups confectioner’s sugar, and 2 tbsp melted butter. You can add in the hot water gradually until the thickness of the icing if what you prefer. Add more to thin out, add more confectioner’s sugar to thicken it up.

To glaze the cake: Wait til the cake has cooled a bit, otherwise it will just melt your icing and run off. For a thin glaze (like I show here) I waited until the cake was mostly cooled, and then dripped the icing all over the cake with a spoon. It will run off because its thin, wait for the icing to set a bit (about 15 minutes), come back and drip the glaze all over the cake again. I did this 3 times until it was what I was going for – you can customize it to what you want though!

Toppings: I toasted some shredded coconut and sliced almonds before adding them to the wet icing.