Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper circles, and lightly flour the sides to help the cakes release cleanly.

In a large bowl, whisk together the flour, granulated sugar, baking soda, ground cinnamon, and salt until evenly combined and free of clumps.

In a separate bowl, whisk the eggs, oil, and vanilla until smooth and slightly thickened. Mix just until well blended; no need to whip vigorously.

Pour the egg mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until you no longer see dry streaks of flour. The batter will be thick at this point.

Add the mashed bananas, undrained crushed pineapple with its juice, and the toasted chopped pecans. Fold gently until everything is evenly distributed and the batter loosens into a thick, chunky mixture.

Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly when touched.

Let the cakes cool in the pans for 10–15 minutes. Run a thin knife around the edges, then turn the cakes out onto a wire rack. Peel off the parchment and allow the layers to cool completely before frosting.

In a large mixing bowl using a stand mixer or hand mixer, beat the softened cream cheese and butter together on medium speed until smooth, creamy, and uniform, about 2–3 minutes. Scrape down the bowl as needed.

Add 4 cups of the sifted powdered sugar, the vanilla, and a pinch of salt. Start mixing on low speed, then increase to medium-high and beat for 2–3 minutes, until fluffy. If you prefer a thicker frosting, beat in up to 1 additional cup of powdered sugar.

If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time, beating until the frosting is smooth, spreadable, and holds soft peaks.

If the cake layers are domed, use a long serrated knife to gently trim the tops so they are relatively flat. This helps the layers stack evenly.

Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Place the second layer on top, cut-side down if trimmed, for a flatter surface.

Spread a thin crumb coat of frosting over the top and sides of the cake. Chill for 20–30 minutes to set, then apply a thicker final coat of frosting, creating rustic swoops with an offset spatula or the back of a spoon.

Garnish the top with extra chopped pecans and/or a light dusting of cinnamon, if desired. Chill the finished cake for at least 30–60 minutes before slicing to help the layers set and slice cleanly.