Preheat oven to 350 degrees. If you can fit three 8" pans on one oven rack, place over rack in canter position. If you can't fit three pan on one rack, place one rack in the upper third of oven and one in the lower third of oven. Use a paper towel to wipe the pans with butter and then sprinkle lightly with a little flour. Make sure to lightly cover bottoms and sides of pans.

Use a potato masher to mash bananas. Chop nuts, set both aside.

In a large bowl combine flour, baking soda, cinnamon and salt. Whisk to combine.

In you mixer, add 1 cup butter, coconut oil and sugar. Beat until well combined. Add eggs one at a time, mix for 20 seconds between additions. Add vanilla paste extract, pineapple and nuts. Mix well.

Bake for 30-35 minutes total --if your pans are on two racks, switch at the halfway mark (switch pans on bottom rack to top, and the top to bottom). When cakes are done, they will spring back from the touch, but you can always use a toothpick to test doneness too. Remove cakes from oven and immediately use a knife to separate the cake edges from pan. Cool for 30 minutes, then gently remove cake from pans and set on cooling rack. When cake are completely cool, it's time to frost.

When cakes are completely cool, use a spatula to frost each layer and stack. Sprinkle remaining walnuts around the rim of the cake.