Preheat the oven to 300°F and line a baking sheet with parchment paper. Spread the chopped pecans evenly and roast for 6 to 8 minutes until golden and fragrant. Set aside to cool.

Increase oven temperature to 350°F and prepare three 9-inch round cake pans by greasing and lining the bottoms, then dusting lightly with flour.

In a large bowl, whisk together the flour, granulated sugar, cinnamon, baking soda, baking powder, and salt until evenly blended.

In another bowl, combine the mashed bananas, vegetable oil, eggs, crushed pineapples (with their juices), and 2 teaspoons vanilla extract. Stir until smooth.

Pour the wet ingredients into the dry ingredients and mix just until combined, being careful not to overmix.

Fold in 1 cup of the cooled roasted pecans, reserving the remainder for garnish.

Divide the batter evenly among the three prepared pans and smooth the tops.

Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool the cakes in their pans for 10 minutes, then turn out onto wire racks and cool completely.

For the frosting, beat together the softened cream cheese and butter until creamy. Add the remaining 2 teaspoons vanilla extract, then gradually beat in the powdered sugar until smooth.

Assemble the cake by placing one layer on a serving plate, spreading a layer of frosting, and repeating with the second and third layers.

Frost the top and sides of the cake and garnish with the remaining roasted pecans.