1-First: Preheat the oven to 300°F (150°C) and toast 2 cups of chopped pecans on a lined baking sheet for 7 to 8 minutes, then cool for 10 to 15 minutes. Increase the oven temperature to 350°F (175°C) and grease three 9-inch cake pans, lining them with parchment paper.

2-Second: In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon salt.

3-Third: In a separate medium bowl, whisk 1 1/2 cups mashed bananas, one 8-ounce can crushed pineapple (undrained), 3 large room temperature eggs, 1 cup vegetable oil, 3/4 cup packed brown sugar, 3/4 cup granulated sugar, and 2 teaspoons vanilla extract.

4-Fourth: Combine the wet and dry ingredients, then fold in 1 1/2 cups of the toasted pecans.

5-Fifth: Divide the batter evenly into the three pans and bake for 26 to 29 minutes, rotating halfway through baking.

6-Sixth: Cool the cakes completely and level the tops.

7-For the frosting, beat together 16 ounces cream cheese and 1/2 cup unsalted butter until smooth, then gradually add 4 cups confectioners’ sugar, 1 1/2 teaspoons vanilla extract, and a pinch of salt, mixing until creamy.

8-Assemble the cake by layering with frosting, covering the entire cake with the remaining frosting, and decorating with the remaining pecans. Refrigerate for at least 15 to 20 minutes before slicing to set. This recipe can be adapted to vegan, gluten-free, or low-calorie versions by using the ingredient substitutions outlined in the ingredients section.