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Preheat oven to 350°F. Grease and flour 36 standard-sized muffin cups, or line with paper liners. Set aside.
Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl.
Add the eggs and oil, stirring until the dry ingredients are moistened.
Stir in the vanilla, pineapple, pecans, and bananas.
Divide the batter among the prepared muffin cups.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in the pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks.
Using an electric mixer on medium speed, beat the cream cheese and butter until creamy.
Gradually add the sugar, beating until light and fluffy.
Stir in the vanilla.
Frost the cooled cupcakes. Garnish, if desired.