Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottom with parchment paper, grease the parchment and flour the pans; set aside.

Drain pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.

Divide batter evenly between prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 50-55 minutes, rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of pans, remove parchment paper and cool completely, at least 2 hours.

Frosting Using an electric mixer, beat butter, sugar, vanilla and salt on low speed until smooth, then mix additional 2 minutes, scraping down bowl as needed. Increase speed to medium-low and add cream cheese one piece at a time and mix until smooth, then mix additional 2 minutes.

Place one cake layer on a serving platter. Spread 2 cups frosting over top, then top with second cake layer, pressing lightly to adhere. Spread 2 cups frosting evenly over top, then spread remaining frosting evenly over sides of cake. Sprinkle top of cake with chopped pecans. Refrigerate at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.