In a medium-size bowl, mix together the flour, sugar, baking soda, salt and cinnamon.
In a separate bowl, mix together the bananas, pecans, oil, eggs, vanilla and crushed pineapple (with juice).
Add the wet ingredients to the dry ingredients and mix well. Don't use an electric mixer for this because you don't want to overbeat it. Just mix with a spoon.
Grease the bottom and sides of the 3 round 9" cake pans with shortening. Then dust the cake pans with flour.
Divide the cake batter between the three pans evenly.
Bake for 25-30 minutes or until the center of the cake tests done.
Allow the cakes to cool for 10 minutes in the pans, then turn them onto a wire rack to cool completely.
Prepare the cream cheese frosting.
Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes
With the mixer on low speed, add the powdered sugar, 1/2 a cup at a time, until it is thoroughly mixed.
Add the vanilla and beat the frosting on medium speed for about 2 minutes.
Once the cakes are cooled, place one cake layer on a plate and frost the top. Then place another cake layer down and frost it. Finally, place the third cake layer on top.
Use the remaining frosting to frost the top and sides of the cake, making the frosting as smooth as possible.
Decorate the outside with whole pecans if desired.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.