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1. For fruit salsa, in a medium bowl combine pineapple, blackberries, agave nectar, lime juice, and salt; set aside.
2. For the quesadillas, lightly brush one side of each tortilla with the butter. Place the tortillas, butter side down, on cutting board or waxed paper. Spread 2 tablespoons cajeta or dulce de leche over half of each tortilla. Top with banana slices. Fold over tortilla and gently press down.
3. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Transfer to cutting board and cut into wedges.
4. In a small bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form. To serve, place quesadilla wedges on a serving plate. Top with whipped cream and fruit salsa. Drizzle with additional cajeta or dulce de leche..