Hummingbird Cake

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
¾ cup vegetable oil
1½ teaspoon vanilla extract
1 (8 oz) can crushed pineapple, undrained
1 cup chopped pecans
1¾ cup mashed bananas

Frosting:
½ cup butter, softened
1 (8 oz) package cream cheese, softened
1 (16 oz) package powdered sugar, sifted
1 teaspoon vanilla extract
½ cup chopped pecans

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into three greased and floured 9" round cake pans. Bake at 350º for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. To make frosting, cream butter and cream cheese. Gradually add powdered sugar, beat until sugar is light and fluffy. Stir in vanilla. Stir in ½ cup pecans or sprinkle them on top and sides of cake after frosting.