Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick cooking spray.

In a large mixing bowl, whisk together the all-purpose flour, 1 ½ cups of granulated sugar, baking soda, and salt until completely combined.

In a separate medium bowl, whisk the whole eggs, vegetable oil, mashed bananas, and vanilla extract together until smooth and unified.

Pour the wet banana mixture straight into the dry flour bowl. Use a silicone spatula to fold the ingredients together just until the white flour pockets disappear; do not over-mix, as over-handling develops tough gluten grids that will make the cake dense.

Scrape the batter into your prepared 9×13-inch pan, smoothing the top flat. Bake at 350°F for 28 to 32 minutes, or until the top is golden brown and a toothpick inserted straight into the center comes out clean.

While the cake is in its final minutes of baking, prepare the hot fruit glaze. Combine the entire undrained can of crushed pineapple (with all its juice) and 1 cup of granulated sugar in a small saucepan over medium heat. Bring to a rolling boil, stirring constantly, and let it bubble for 3 to 4 minutes until the sugar dissolves completely and the mixture thickens slightly.

Remove the cake from the oven and immediately use the handle of a wooden spoon or a large fork to poke holes across the entire hot surface of the cake, spacing them roughly 1 inch apart.

Carefully pour the boiling hot pineapple-sugar glaze uniformly over the hot cake, ensuring the crushed fruit and juices filter down into the poked channels. Set the cake aside on a wire rack to cool down completely for at least 1 hour.

While the cake cools, assemble the decadent frosting. In a large mixing bowl, combine the room-temperature cream cheese, softened butter, and creamy peanut butter. Beat with an electric hand mixer on medium-high speed for 2 to 3 minutes until pale, fluffy, and completely smooth without any lumps.

Reduce the mixer speed to low and slowly add the sifted powdered sugar in batches, mixing continuously until fully incorporated. Once added, increase the speed to high and beat for 1 additional minute to fully aerate the frosting.

Spread the peanut butter cream cheese frosting evenly over the completely cooled, pineapple-saturated sheet cake using an offset spatula.

Scatter the toasted chopped pecans uniformly across the top of the frosting for a beautiful textural contrast. Slice into squares and serve immediately, or store covered in the refrigerator to let the flavors deepen further.