Preheat oven to 350°F. Put a rack in the center of the oven. Grease and flour two 9-inch pans.
In a large bowl, sift together the flour, sugar, salt, baking soda, cinnamon, and nutmeg. Whisk together to make sure everything is incorporated. Set aside.
On low level, using a stand mixer or hand mixer cream together the ripe banana (yes, use a brown one) and the sugar until it is a smooth, gooey liquid.
Keeping the mixer level on low, add the eggs, sesame oil, vegetable oil, vanilla, carrots, pecans, coconut, and pineapple and mix well.
Slowly add the dry ingredients to the wet ingredients while the mixer continues to mix. Push down the sides as the batter creeps up the edges to make sure all of the ingredients are mixed together.
Take the bowl containing the batter off of the mixer and fold it a few times. Then divide the batter evenly and pour it into the 9-inch pans.
Bake on the center rack for 50 minutes or until a wooden pick inserted in the center of the cake comes out clean. Let the cakes cool for 15 minutes in the pans. Run a knife around the edge of the pans and invert on a wire rack to cool completely.