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1
Preheat oven to 350 F. Grease and flour your bundt pan and set it aside.
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2
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. Set aside.
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3
Sprinkle 1 cup of your chopped pecans into the bottom of your prepared bundt pan. Set aside.
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4
In a separate large bowl, mash the bananas (I find it easiest to use a potato masher). Whisk in the eggs. Whisk in the crushed pineapple, canola oil, and vanilla extract.
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5
Add the dry ingredients into the banana mixture in three batches, stirring after each addition. Pour the batter over the pecans; then smooth the top with a rubber spatula.
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6
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Then remove it from the oven. Cool the cake in the pan for 30 minutes. Then remove the cake from the pan and cool on a wire rack completely before glazing.
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7
For the glaze:
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8
In the bowl of a stand mixer or in a large bowl with a hand mixer, add cream cheese and butter. Beat until smooth. Slowly beat in the powdered sugar until smooth. Beat in vanilla extract. Slowly add the milk, 1 tablespoon at a time, beating after each addition. You want the glaze thin enough to drizzle over the cake. When the glaze reaches drizzling consistency, it's ready.
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9
Drizzle the cooled cake with glaze and sprinkle with remaining toasted pecans. Serve.
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10
Adapted from Southern Living.
