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

In a large bowl, combine flour, sugar, baking soda, and salt. Mix well.

Add the eggs, oil, and vanilla to the dry mixture and stir until just combined.

Fold in the mashed bananas, crushed pineapple, and pecans.

Divide the batter evenly among the prepared cake pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.

Gradually add the confectioners' sugar and beat until well combined.

Stir in the vanilla extract. Add milk, one tablespoon at a time, until you reach the desired consistency.

Once the cakes have completely cooled, place one cake layer on a serving plate.

Spread a generous amount of the cream cheese filling over the top.

Place the second cake layer on top and repeat with more filling.

Finally, add the third cake layer and spread the remaining filling over the top and around the sides of the cake.

Garnish with additional chopped pecans if desired. Refrigerate for at least 1 hour before serving to let the filling set.