Preheat oven to 325º F.
Grease 2 8-inch cake pans with avocado or coconut oil, and cut out a parchment circle to place in the bottom of the pan. Set pans aside.
Into a large bowl, add almond flour, sea salt, baking soda, cinnamon and ginger. Stir to combine.
Into a stand mixer bowl, add eggs. Whisk eggs for 2-3 minutes until foamy.
Into the eggs, add the oil, honey, vanilla, bananas, and drained pineapple. Stir the wet ingredients together.
Add the dry ingredients into the bowl with the wet ingredients, and use a wooden spoon to stir the mixture together.
Add the chopped pecans, and fold into the batter.
Divide the cake batter evenly between the two prepared cake pans.
Bake the cakes for 35 minutes, or until lightly browned on the top and set in the center.
Allow the cakes to cool at least 2 hours prior to removing from the cake pans to frost.
Frost cakes with cream cheese frosting and decorate with pecans. See tutorial in blog post for frosting a layer cake.