Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large bowl, whisk together the flour, sugar, salt, baking soda, and ground cinnamon until well combined.

Add the beaten eggs and vegetable oil to the dry ingredients, stirring just until the dry ingredients are moistened; do not beat the mixture.

Fold in the vanilla extract, undrained crushed pineapple, chopped pecans, and mashed bananas.

Divide the batter evenly among the three prepared cake pans.

Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.

Cool the cake layers in the pans on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.

Prepare the frosting by beating the softened cream cheese and butter with an electric mixer at medium speed until smooth.

Gradually add the powdered sugar and 2 teaspoons of vanilla extract, beating at low speed until blended, then increasing to medium-high for 2 minutes until fluffy.

Spread the frosting between the cooled cake layers and over the top and sides of the cake. Garnish with toasted pecan halves before serving.