• Preheat oven to 350°F.
  
• Place pecans on a baking tray in a single layer. Bake in the oven on the middle rack for 5-7 minutes (tossing once) or until fragrant. They burn easily so keep an eye on them.
  
• In a large bowl, sift the flour, sugar, baking soda, baking powder, cinnamon and salt. Whisk in one cup of the chopped pecans. In a medium-sized bowl, whisk the mashed bananas, crushed pineapple, oil, and vanilla extract. In a medium-sized bowl, combine the mashed banana, crushed pineapple, oil, and vanilla. Add the liquid ingredients to the dry ingredients, stirring together just until combined.
• Spray the inside of a 12-cup bundt pan with oil. Add the batter to the baking pan and bake for 55-60 minutes or until a toothpick inserted comes out clean or with a few cooked crumbs. Let the cake cool completely.

For the Glaze:

• In a medium-sized bowl, beat the vegan butter until creamy. Add the confectioner's sugar a half cup at a time until incorporated. Add in the vanilla and 2 tbsp of the plant-based milk. Beat until all of the lumps are gone. If it's too thick, add more plant-based milk a tbsp at a time until it reaches the desired thickness. Drizzle over the cooled bundt cake. Sprinkle the remaining 1/2 cup of chopped pecans, if desired.