Heat your oven to 300°F and spread the chopped pecans on a baking sheet in a single layer. Toast for 7-8 minutes until fragrant and lightly golden, stirring halfway through for even toasting. While the pecans toast, grease three 8-inch round cake pans and line the bottoms with parchment paper—this ensures clean cake release. After toasting, spread the pecans on a plate to cool for 10-15 minutes, then increase the oven temperature to 350°F for baking the cakes.

While the pecans cool, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt in a medium bowl. Make sure to break up any clumps of baking soda or allspice so the leavening agents and spices distribute evenly throughout the batter. Set this dry mixture aside—it's ready to use once you prepare the wet ingredients.

In a large bowl, whisk together the mashed bananas, crushed pineapple (with its juice), eggs, vegetable oil, brown sugar, sugar, and vanilla essence until well combined. The juice from the pineapple is essential—don't drain it, as it keeps the cake incredibly moist. Whisk vigorously for about 1 minute to fully incorporate the eggs and emulsify the oil with the wet ingredients, which creates a tender crumb.

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2. Gently fold the two together using a spatula until just combined—don't overmix, as this can make the cake tough. Once the batter is mostly combined, fold in 1.5 cups of the cooled toasted pecans, reserving the remaining pecans for frosting and garnish. The batter should be thick and slightly lumpy at this point.

Divide the batter evenly among the three prepared pans and smooth the tops with a spatula. Bake at 350°F for 26-29 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs—don't overbake, as the cakes will continue to set as they cool. The cakes should spring back slightly when lightly touched in the center. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely before frosting.

While the cakes cool, make the frosting. Using an electric mixer, beat the room-temperature cream cheese and butter together for 2 minutes until light and fluffy. I always use Philadelphia cream cheese because it has a thicker consistency that holds up better than other brands, preventing a slumping frosting. Add the sifted confectioners sugar, vanilla essence, and salt, then beat for another 3 minutes on medium speed until the frosting is smooth, creamy, and spreadable.

Once the cakes are completely cool, use a serrated knife to level off any domed tops so the layers stack evenly. Place the first cake layer on your serving plate or cake board and spread about 1/4 of the frosting from Step 6 evenly over the top. Add the second layer and repeat, then top with the third layer. Frost the entire outside of the cake with the remaining frosting, creating smooth sides and a neat top. I like to sprinkle the reserved toasted pecans around the top edge and press some gently into the sides for visual appeal and texture. Chill the assembled cake for 15-20 minutes before slicing to help the layers set and make clean cuts.