Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees.
Cream the mashed bananas with sugar and add vanilla.
Next add 4 separated egg yolks + pineapple. Mix and beat until fluffy.
In a separate bowl combine dry ingredients: Sifted flour, cinnamon and the baking soda.
Add the dry ingredients to the mixture a little at a time alternating with the 3/4 cup of olive oil.
Next mix in pecans.
In another bowl, beat the egg whites until you have stiff peaks.
With a spatula, gently fold your egg whites into the batter by making the figure 8 pattern.
Spoon the batter into your three pans and make them as even as you can.
Bake until light brown, which should be about 30 minutes (use a toothpick in the center and make sure no batter is on the stick).
When the cake layers are finished baking let them cool before you take them out of the pans.
Once the layers are cool, place them on parchment paper and use a brush to dust off the crumbs (easier to ice).
Next Cream all of the ingredients together for the icing in this order: Sugar, Cream Cheese, Butter, Vanilla, and 1 tablespoon Milk. If needed add a teaspoon of milk at a time to get to a consistency that you like.
After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.
Now start to ice the sides and the top of the cake until covered. Sprinkle with finely chopped pecans.
Refrigerate the cake until you are going to slice and serve!