Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch (23 x 13 cm) metal loaf pan with the softened butter. Line the bottom and long sides with parchment paper, leaving an overhang for lifting out the baked loaf.

Place the crushed pineapple in a fine-mesh strainer: Press gently with the back of a spoon until excess juice stops dripping. Measure 1/2 cup (125 g) of the well-drained pineapple.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly blended.

In a large bowl, whisk the eggs and brown sugar for about 30 seconds, until smooth and slightly lighter in texture.

Whisk in the oil, mashed banana, drained pineapple, and vanilla. The mixture should look thick but pourable, with small pieces of fruit visible.

Add the dry ingredients to the wet ingredients: Fold gently with a flexible spatula until only a few streaks of flour remain.

Fold in 1/2 cup (55 g) of the toasted pecans. Stop mixing as soon as the batter is evenly combined. The batter should be thick and spoonable, not runny.

Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle 1/4 cup (30 g) of the remaining toasted pecans evenly over the surface.

Bake on the center rack for 55 to 65 minutes. Begin checking at 50 minutes. If the top becomes deeply browned before the center is cooked, tent it loosely with aluminum foil.

Insert a wooden skewer into the center of the loaf. It should come out with a few moist crumbs but no wet batter. An instant-read thermometer inserted into the center should register approximately 200°F to 205°F (93°C to 96°C).

Set the loaf pan on a wire rack and cool for 15 minutes. The loaf should feel set around the edges but will still be delicate.

Lift the bread from the pan using the parchment overhang and place it directly on the rack. Cool for at least 1 hour 15 minutes, or until completely cool to the touch.

Beat the softened cream cheese and butter with an electric mixer on medium speed for 1 to 2 minutes, until smooth. Add the powdered sugar, cinnamon, vanilla, and salt. Beat on low until incorporated, then increase to medium and beat just until creamy.

Spread the frosting evenly over the completely cooled bread. Keep most of the frosting on the top, allowing a little to reach the edges if desired.

Sprinkle the final 2 tablespoons (about 15 g) toasted pecans over the frosting.

Let the frosted loaf stand for 15 minutes before slicing so the frosting can settle slightly. Use a serrated knife and wipe it between cuts for cleaner slices.