Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.
CAKE: In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Add beaten eggs, oil and vanilla, stirring until dry ingredients are moistened. (DO NOT BEAT) Stir in pineapple, 1 cup pecans, and bananas.
Pour the batter into prepared cake pans. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes. Remove cakes from pans, and cool completely on wire racks.
FROSTING: In a large mixing bowl, cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream, beat until peaks form.
Spread cream cheese frosting between cake layers. Frost the top and sides of the cake. Sprinkle remaining 1/2 cup chopped pecans over the top. Store cake in refrigerator.