For the Cake:

1. Heat oven to 350°F. Grease and flour two, round 8-inch pans and set aside. I line mine with parchment paper, and I also use bake even stripes; this is not required.
2. Peel and break apart the bananas and place them in a small or medium bowl. Use a fork or potato masher to mash them completely. Make sure there are no large chunks of banana. Set them aside.
3. Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk until thoroughly mixed.
4. In a separate large bowl, use an electric mixer to beat the oil and sugar together. Add the vanilla extract, crushed pineapple, and mashed bananas, and mix until combined.
5. Mix in the eggs, then add about half of the dry ingredients. Pour in the buttermilk, then add the remaining half of the dry ingredients and mix until just combined. Use a wooden spoon or silicone spatula to stir and scrape the bottom and sides of the bowl to make sure all of the ingredients are mixed properly. Fold in the chopped pecans.
6. Pour the batter evenly into the prepared baking pans, and bake for 35 minutes or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for about 20 minutes before removing them and transferring them to a wire rack to cool completely before frosting.

For the Frosting:

1. Cut the butter into 1-tablespoon-sized pieces and place in a saucepan. Turn the stovetop on to medium-low heat, slowly bringing the butter to a boil, stirring occasionally. Once boiling, the bubbles will go from big to small, and once the milk solids start to turn golden brown, stir constantly until the golden color starts to darken. Immediately remove from the heat and pour into a heatproof bowl.
2. Refrigerate the browned butter for 20-30 minutes until it solidifies, but it’s not too hard. This can also be placed in the freezer to speed up the process. Once chilled, stir the browned butter together with a spoon until the milk solids are mixed back into the butter.
3. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally until the butter reaches a whipped and fluffy consistency, and it’s easily spreadable.
4. Next, cube the cream cheese and beat it together with the butter until it’s well combined and free of lumps.
5. Add the powdered sugar, 1 cup at a time, mixing to combine before adding more, and add in the vanilla extract and salt together with the powdered sugar. Reserve the last ½ cup of powdered sugar, and only add if needed for a thicker consistency.

To Assemble:

1. Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
2. Using 1 cup- 1 ½ cups of frosting between the layers. Using a piping bag (if desired), start piping around the outside edge and working your way into the middle. Spread evenly with an offset spatula. Place the top cake layer inverted so the bottom of the cake is on top, giving you a flat top.
3. Use a piping bag or offset spatula to fill in any gaps between the layers and to create a rough crumb coat. Using an offset spatula, wipe away the excess frosting, leaving just enough to coat the outside of the cake. Do not mix your crumb-coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden.
4. Remove the cake from the refrigerator and proceed to finish frosting and decorating. Use the remaining pecans.