1-Toast the 1 and 1/4 cups chopped pecans in a 300°F oven for 7 8 minutes, then let them cool.

2-Preheat the oven to 350°F and grease a 10- to 12-cup Bundt pan.

3-In a bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon salt.

4-In another bowl, whisk 3 large eggs, 3/4 cup vegetable oil or canola oil, 2 tablespoons pineapple juice, and 1/2 cup sour cream; then add 1 and 1/4 cups granulated sugar, 1/4 cup packed light or dark brown sugar, and 2 teaspoons pure vanilla extract, and whisk again.

5-Fold in 1 cup mashed banana, 1 cup finely chopped pineapple, and 1 cup of the toasted pecans.

6-Combine the wet and dry ingredients until just mixed.

7-Pour the batter into the prepared Bundt pan and bake for 55 60 minutes, or until a toothpick inserted comes out clean or with a few crumbs.

8-Cool the cake in the pan for 1 hour, then invert it onto a serving plate and cool for another hour before adding the icing.

9-For the icing, beat 4 ounces softened full-fat cream cheese and 4 tablespoons softened unsalted butter until smooth. Add 1 cup confectioners’ sugar, 2 3 tablespoons slightly warmed whole milk, and 1 teaspoon pure vanilla extract; beat until combined and smooth. Stir in a pinch of cinnamon if desired.

10-Spoon the icing over the cooled cake and sprinkle with the remaining 1/4 cup toasted pecans.

11-Store the cake covered at room temperature for up to 1 day or refrigerated for up to 5 days; bring to room temperature before serving.