Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans. Line the bottoms with parchment paper if you can—it helps the cake come out clean.

In a large bowl, whisk together flour, sugar, baking soda, and salt.

In another bowl, mix the mashed bananas, oil, eggs, crushed pineapple, and chopped nuts until everything is blended.

Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix or your cake may turn out dense.

Divide the batter evenly between your prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean from the center. Cool in the pans for 10 minutes, then transfer to a rack to cool completely.

Beat together the cream cheese and butter until smooth. Add vanilla, then slowly add the confectioners’ sugar and beat until fluffy.

Once the cakes are fully cool, spread frosting between the layers and over the top and sides. I like to sprinkle extra chopped nuts on top for a little crunch.