Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans.

Using your stand mixer or electric hand beater cream oil, butter, and sugar until light and fluffy, about 4 minutes.

Add in the mashed banana and vanilla extract; beat until combined.

Add eggs, one at a time, mixing thoroughly before each addition.

In a medium sized bowl, whisk together flour, baking powder, salt, and cinnamon.

With your mixer set on low, gradually add the flour mixture to the banana mixture, mixing only until just combined.

Stir in pineapple (and juice), chopped figs, and pecans to the batter.

Evenly divide batter between the three prepared cake pans.

Bake cakes in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Cool cakes in pans on wire racks 10 minutes then remove from pans to cool completely.

To make the frosting beat cream cheese, butter, and vanilla extract until soft and smooth.

Sift in 5 cups of powdered sugar and beat on medium speed until smooth.

Add remaining powdered sugar and beat until incorporated.

Increase mixer speed to medium high and beat for 4-5 minutes.

Cover with plastic wrap until ready to use.

Bring a small pot of water to a simmer. Place white chocolate in a heatproof bowl and place over simmering water. Stir chocolate until it is melted and smooth. Carefully remove from over water.

Dip figs in chocolate and place on a foil lined tray.

Sprinkle with chopped pecans and refrigerate until set, about 20 minutes.

To assemble the cake, begin by removing the domes from the top of the cake using a large serrated knife, if needed.

Place the first cake layer on a serving plate.

Spread approximately 1 cup of frosting evenly over the top of the cake layer.

Top with the 2nd layer of cake and another cup of frosting. Top the cake with the remaining 3rd layer and frost the outside of the cake.

Garnish cake with white chocolate dipped dried figs, dried pineapple, and chopped pecans.