in a medium mixing bowl sift flour, cinnamon, baking soda and salt together and set aside
using the whisk attachment of a stand mixer combine oil, granulated sugar and brown sugar together
add in eggs one at a time until well blended
pour in the mashed banana
stir in the dry ingredients and then remove bowl from mixer
using a spoon add carrots, pineapple and pecans until well mixed
Cream Cheese Filling
whisk together the cream cheese and granulated sugar until light and fluffy
add in the egg, lemon juice, vanilla and flour and beat for 1-2 minutes
pour three cups of the cake batter into the cake pan evenly
spoon the cream cheese filling into the center of the cake batter, making a ring. Be sure that the cream cheese filling doesn't touch the outside or inside of the bundt pan. See picture in post*.
carefully pour remaining cake batter over the top of the cream cheese mixture
bake for 45 minutes then cover with foil and bake at 325 degrees F for 25-30 minutes or until a toothpick inserted comes out clean.
allow cake to cool for 10 minutes in pan then invert onto a cooling rack and allow to cool completely
Cream Cheese Glaze
whisk together the cream cheese and butter until smooth
pour in the milk, lemon juice and vanilla
slowly add the confectioners' sugar and beat for 2-3 minutes until very smooth
place in fridge for 10 to 15 minutes
pour the glaze over the top of the cooled cake and top with the chopped pecans