Preheat oven to 350 degrees. Spread pecans out in a baking pan and bake for 8 minutes to toast them, stirring once halfway through.
In a large bowl, stir together flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
Stir in eggs, mashed banana, pineapple, oil, and vanilla until there are no streaks of flour left.
Spray a 14-cup Bundt pan well with baking spray with flour. Scatter 1 cup of the toasted pecans in the bottom of the Bundt pan.
Pour the batter into the Bundt pan. Bake at 350 degrees for 60 to 70 minutes.
Cool cake in pan for 10 minutes and then invert onto a cake stand or serving platter to cool completely.
To make glaze, place cream cheese, vanilla and 1 tablespoon of milk in a large bowl. Beat with a hand-held mixer until smooth.
Beat in 1 cup of powdered sugar until smooth.Beat in the second cup.
Beat in another tablespoon of milk of milk if too thick.
Pour glaze over cake. Top with remaining chopped pecans.