Toast the pecans in a skillet over medium heat for 3 - 5 minutes until toasty and fragrant. Spread on a cutting board to cool slightly before chopping into smaller pieces. Set aside.

Preheat the oven to 350°F.

Brush a loaf pan with some melted butter and line the bottom with a piece of parchment paper, letting the excess hang over the sides. Brush the parchment paper with more butter. Set aside.

In a large mixing bowl, mash the banana. Add pineapple, sugar, eggs, oil, vanilla extract, and beat until combined.

In a smaller mixing bowl, sift together flour, baking powder, baking soda, and the spices. Then stir in the salt and chopped pecans until evenly distributed. Add the flour mixture to the liquid mixture and fold until the batter forms.

Transfer the banana bread batter to the prepared loaf pan and bake for about 55 - 60 minutes until a toothpick inserted into the middle comes out clean with just a few crumbs attached.

Allow the bread to cool on in the pan for 10 - 15 minutes before removing it from the pan and allow to cool further on a wire rack. Best served slightly warm.

To make the glaze, microwave the cream cheese for 30 seconds until softened, whisk in the powdered sugar until smooth. Drizzle glaze over the slightly cooled banana bread and serve.