Preheat the oven to 350º F. Grease two or three 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.

Puree or very smoothly mash 3-4 large ripe bananas. Be sure to measure the bananas after, you need 1 ½ cups. I recommend pureeing the mashed bananas for a smoother, less chucky texture. Set aside.

Drain the crushed pineapple. Set aside.

In a small mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, and allspice.

In a large mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy.

Add in the eggs, buttermilk, pureed banana, drained crushed pineapple and vanilla extract. Beat with the electric mixer.

Gradually add the flour mixture and pecans to the wet ingredients, mixing just until the flour is incorporated.

Evenly divide the batter among the pans. If using 2 pans, that’s 3 cups of batter per pan, if using 3 pans, that’s 2 cups of batter per pan. If you have bake even cake strips, secure them around the outside of the pans.

Bake 2 pans for 40-50 minutes or 3 pans for 32-37 minutes or until a toothpick inserted in the center comes out clean. You can also bake all of the batter in a 9x13 inch pan for about 45-55 minutes.

Allow the cake to cool before adding the cream cheese frosting.

Place the room temperature cream cheese and butter in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.

Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.

If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.

Assemble the Cake

If needed, level the cooled cakes using a cake leveler or serrated knife.

Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting. Measure ¾ to 1 cup of frosting and evenly spread that on top of the first layer. Top with the second cake layer and spread another ¾ to 1 cup of frosting on top of that layer. Use the remaining frosting around the sides and top of the cake. Top the cake with chopped pecans if desired.