Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7–8 minutes. Remove from the oven and allow to cool for 10–15 minutes.

Turn the oven temperature up to 350°F (177°C) and grease a 10- to 12-cup Bundt pan. Set aside.

In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together until combined. Set aside.

In a medium bowl, whisk the eggs, oil, pineapple juice, and sour cream together until combined. Add the granulated sugar, brown sugar, and vanilla extract and whisk until combined. Whisk or fold in the banana, pineapple, and 1 cup (130g) of the pecans.

Pour the wet ingredients into the dry ingredients and fold with a silicone spatula until combined. Batter is thick. Spoon/pour the batter into the prepared Bundt pan.

Bake for 55–60 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.

Once done, remove from the oven and allow to cool for 1 hour in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a serving plate/cake stand. Allow to cool for at least 1 more hour before icing. Cake can still be slightly warm when icing it.

In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and 2 Tablespoons (30ml) of warm milk. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until completely combined and smooth. Stir in cinnamon, if using. Thin out with 1 more Tablespoon of milk, if desired (I usually do). Spoon the icing over the top of the cake, and sprinkle with the remaining toasted pecans.

Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days. I like to bring it to room temperature before serving.