Preheat the oven to 350 degrees F. Cut parchment rounds for your pans and butter and flour the sides. You can make this cake with two eight inch pans or three six inch pans. If using the smaller pans you will have enough extra batter for a few cupcakes.
Sift the flour, baking soda, salt and spices into a large bowl then whisk together and set aside.
Peel and mash your bananas in a small bowl.
Beat the sugars, oil, eggs, sour cream, and vanilla together in a large bowl.
Mix in the crushed pineapple, mashed bananas, and toasted pecan pieces into the wet mixture.
Add the wet ingredients to the dry ingredients. Mix together until combined and scrape the bowl down.
Divide the batter evenly into two buttered 8" pans lined with parchment paper. You can also make this recipe with 3 six inch pans. If doing so you may will have enough extra batter for a few cupcakes.
Bake for about 40 minutes, or until a toothpick comes out clean.
Allow the layers to cool completely in the pan for about 5 minutes then invert onto a wire rack. Remove parchment paper and allow to cool completely.