Preheat oven to 300 degrees F

On a baking sheet, spread pecans in an even layer

Toast for 8-10 minutes

Remove from oven and set aside

Increase oven heat to 350 degrees F

Grease and flour 3 - 9 inch cake pans

In a large bowl, whisk together flour, salt, baking soda and cinnamon

In a medium bowl, blend together the sugar and oil until smooth

Slightly beat eggs in a small bowl

Whisk eggs into sugar mixture until well combined

Add mashed bananas, pineapple and vanilla to egg mixture until well combined

Fold in pecans

Gradually add flour mixture until mixture is smooth and well combined

Divide batter into cake pans evenly

Bake for 25-30 minutes or until toothpick inserted in the center comes out clean

Cool completely on wire racks

Remove from pans and frost with cream cheese frosting

Serve

Store leftovers in refrigerator

In a large mixing bowl add cream cheese, and beat until smooth

Add in butter, an beat butter until smooth

Gradually add powdered sugar, mixing in between each addition

Beat until smooth

Beat in vanilla until smooth

Frost cake, putting a nice thick layer of frosting in between each cake layer.

Store leftovers in refrigerator for up to 3-4 days in a covered container