Preheat the oven to 350°F. Spray a 9x13 with baking spray, set aside.
In a large bowl, sift or whisk together the flour, cinnamon, baking soda, and salt, set aside.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, blend together the sugar with the vegetable oil, the mixture will be lumpy.
Blend in the eggs until smooth. Add the mashed banana, pineapple, and vanilla, blending until smooth.
Stir in the flour mixture until just combined, do not overmix. Fold in the pecans but hand.
Evenly spread the batter into the prepared baking dish. Bake for 45-50 minutes or until it passes the toothpick test and the top is golden brown and lightly springs back when pressed.
Place it on a wire rack and let it cool completely before frosting.
For the Frosting:
Cream together the cream cheese and butter until well blended and smooth. Using a stand mixer or electric hand mixer is the easiest way to do this.
Add the powdered sugar in small amounts until fully combined. Add the vanilla and cinnamon, stir to combine. Place on medium speed and whip for 3 minutes until light and fluffy.
Using an offset spatula, spread the frosting on top of the cake and sprinkle with additional pecans.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
You can store it covered in the fridge for up to 5 days. It also freezes well. You can freeze it for up to 3 months.