Step 1

Prepare the Cake: Preheat oven to 350°F. Spray a 16-cup Bundt pan generously with baking spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 to 2 minutes. Gradually add granulated sugar and brown sugar, beating until light and fluffy, about 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended after each addition.

Step 2

Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Beat in bananas, pecans, and vanilla just until combined. Spoon batter into prepared pan, and spread evenly.

Step 3

Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Cool cake in pan on a wire rack for 15 minutes. Loosen edges of cake from sides of pan using an offset spatula; carefully remove from pan, and invert onto wire rack. Cool completely, about 2 hours.

Step 4

Prepare the Glaze: Whisk together powdered sugar, milk, and vanilla in a medium bowl until completely smooth. Spoon Glaze over top of cooled Cake, allowing Glaze to drip down sides. Garnish with chopped toasted pecans. Let stand 30 minutes before slicing.