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Add butter and sugar to a small sauce pot and cook on medium heat to melt butter, stirring occasionally to completely dissolve sugar.
Remove from heat, then add graham cracker crumbs*, stirring to combine.
Press firmly into the bottom of a 9x13 baking dish. Set aside.
In a mixing bowl, using a hand mixer or stand mixer beat the other stick of butter, cream cheese, sugar and salt until fluffy, about 2 minutes... scraping sides of bowl as needed.
Spread evenly over top the graham cracker crust.
Open can of pineapple and drain well, reserving liquid in a small bowl.
Peel and slice bananas and as you slice place in the bowl of pineapple juice.**
Remove bananas from pineapple juice and discard liquid. Place the banana slices in an even layer over the cream cheese mixture.
Place the crushed pineapple in an even layer over bananas.
Next, spread the Cool Whip over the pineapple in an even layer.
Sprinkle the chopped peanuts over top the Cool Whip.
Drizzle with hot fudge sauce in a diagonal pattern as last layer (optional).
Cover in plastic wrap and refrigerate for at least 2 hours before slicing into 12 even squares and serving cold. Keep refrigerated in between servings.