Preheat oven to 350° F. Spray cavities of bundtlette pan with vegetable spray mixed with flour, like Baker's Joy. Set aside. (See Tip 6)
Whisk together the flour, sugar, cinnamon, salt and baking soda in a large bowl.
Add eggs, mashed bananas, crushed pineapple with its juices, vegetable oil, vanilla and toasted pecans.
Stir all ingredients together just until well incorporated. Do not overmix.
Fill cavities of prepared pan 3/4 full. (See Tip 7)
Bake in preheated 350° F oven for 20 to 25 minutes, or until golden brown and cakes start to pull away from sides of pan. Remove from oven. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost with swirls of cream cheese frosting using #4B open star tip. Yield: 30 mini-bundtlettes. (See Tip of 8)