Combine flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, allspice, cloves, and salt in a large bowl. Whisk to combine.

In a separate bowl, whisk together melted butter, oil, brown sugar, and granulated sugar.

Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.

In a small bowl, whisk together buttermilk and mashed banana.

Add the wet ingredients to the dry ingredients in three additions, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the crushed pineapple and 2 cups of the chopped pecans.

Divide the batter evenly between two prepared 8-inch cake pans.

Bake at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

For the frosting: Brown the butter in a saucepan over medium heat until it smells nutty and turns golden brown. Let it cool slightly.

In a large bowl, beat the softened cream cheese and cooled brown butter until smooth.

Gradually add the sifted powdered sugar, alternating with the vanilla extract and salt, beating until combined.

Stir in the heavy whipping cream until the frosting reaches desired consistency.

Frost the cooled cake layers and decorate with the remaining chopped pecans.