Add half of the melted butter to graham cracker crumbs and mix using a fork to evenly moisten. In a 9×13″ pan, press into the bottom.
Mix the remaining butter, sugar, cream cheese, and salt in a stand mixing bowl and blend for 3 to 4 minutes, or until fluffy. Spread mixture evenly over crumbled graham crackers.
Slice the bananas and lay them evenly on top of the cream cheese mixture. Then, add crushed pineapple on top of the banana layer. Over the pineapple, spread cool whip, add the chopped pecans and garnish with cherries.
Refrigerate covered for at least 2 to 3 hours, preferably overnight, before serving.
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