Preheat oven to 375°F (190°C).

Combine flour, sugar, salt, soda, and cinnamon in a large bowl.

Stir dry ingredients until well combined.

In a separate bowl, beat the eggs.

Add salad oil and vanilla to the beaten eggs and mix well.

Add the wet ingredients to the dry ingredients.

Mix until just combined.

Fold in the drained crushed pineapple, pecans, and mashed bananas.

Grease and flour two 10-inch round pans or one 9 x 13-inch pan.

Pour batter into the prepared pan(s).

Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.

Ice with cream cheese icing of your choice.