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Make this while the cake is baking.
In a saucepan over medium low heat, melt butter with brown sugar. Stir continuously for about 10 minutes until smooth and combined. Do not let it boil.
Stir in pineapple juice, heavy cream, and vanilla. Cook 5 more minutes, stirring, until silky. Remove from heat and transfer to a glass container to cool slightly.
Preheat oven to 350°F. Spray baking dish with nonstick spray.
Mash bananas. In a mixing bowl, beat sugars and butter for 3 minutes until light and creamy.
Mix in eggs, vanilla, buttermilk, maple syrup, and bananas.
In a separate bowl, whisk together all dry ingredients. Add dry to wet and mix until just combined. Fold in pineapple, coconut, and pecans.
Pour into baking dish. Bake 45–55 min, until toothpick comes out clean and top no longer jiggles.
Let cool slightly. Poke holes all over top with toothpick. Pour warm toffee sauce evenly over cake. Let soak in at least 1 hour.
Slice and enjoy — serve warm if possible.