Preheat oven to 350°F.
Grease and flour bundt pan, ensure to cover all creases in pan. Set aside.
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Set aside to cool
Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl;
Add eggs and oil, stirring just until dry ingredients are moistened.
Stir in vanilla, pineapple, bananas, and toasted pecans.
Sprinkle 1 cup toasted pecans into a Bundt pan. Spoon batter over pecans.
Bake for 60 - 70 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pan to wire rack, and cool completely, about 1 hour.