For Cake:
Combine first 5 ingredients in a large bowl.

Add eggs and oil and stir until dry ingredients are moistened. Do not beat, just stir.

Add chopped bananas, pineapple, pecans and vanilla to batter. I used 2 1/2 bananas to get 2 cups. Stir well.

Pour into three well-greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a tooth pick inserted into the cake comes out clean.

When done, cool in pans for 10 minutes and then turn out the cakes to a cooling rack. Cool completely before frosting.

For Icing:
Cream softened cream cheese and butter. Gradually add powdered sugar and beat until fluffy. Add vanilla, cinnamon and pecans and mix well. Spread between layers, on top of cake and on the sides.