Preheat your oven to 350°F (175°C). Grease and line a 13x18 inch baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

In a separate bowl, beat the eggs with the oil and vanilla extract until smooth. Gently fold in the mashed bananas, crushed pineapple, and chopped pecans.

Pour the wet mixture into the dry ingredients, mixing just until combined, avoiding overmixing.

Pour the batter into the prepared baking sheet and level it out with a spatula.

Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.