Grease and flour two 8 or 9 inch round pans. You may also use a 13x9 inch pan. Set aside.
In a medium mixing bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.
In another large mixing bowl, mix or whisk the oil, eggs, vanilla, pineapple, and bananas, Do not use a electric mixer.
Pour into the dry mixture and mix together with a large spatula or wooden spoon until flour mixture disappears. Do not beat.
Fold in pecans; spread evenly into pans.
Bake for 30-40 minutes, or until tooth pick inserted in middle of cake comes out clean. Remove from oven and cool in pans for 10 minutes before removing the cakes from the pan onto a rack to cool completely.
To Make Icing:
In a medium mixing bowl, with an electric mixer, combine the cream cheese and butter and beat well.
Add the powdered sugar and vanilla and beat on low speed until powdered sugar is combined. Mix at medium speed until smooth and creamy.
Spread icing between layers of cake and then ice sides and top. You can sprinkle chopped pecans on the top of the cake, or the sides, or leave it plain.