Preheat oven to 350F. Butter a nonstick bundt cake pan. If not using a nonstick pan, butter then dust with flour and pat out the excess over sink.

Evenly spread out the chopped pecans on a sheet pan. Toast in the oven for 4-5 minutes, until smells nutty and lightly browned. Let cool completely.

In a large bowl, combine the flour, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg. Mix well, then set aside.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and olive oil. Beat for 1-2 minutes, until light and foamy.

Add the granulated cane sugar and packed light brown sugar to beat 2-3 minutes, until very frothy.

Add the vanilla extract, mashed bananas, toasted pecans, sour cream, and crushed pineapple. Mix until well combined.

Add in the flour mixture then mix JUST until combined. Over mixing the batter can cause a dense cake.

Bake in the middle oven rack for 45-60 minutes, until top is cracked and set, and a toothpick inserted into the center comes out with only moist crumbs.

Let cool in the pan for 20 minutes then flip over onto a baking rack to cool completely.

In the bowl of a stand mixer fitted with the whisk attachment, combine the softened cream cheese and butter. Beat for 2-3 minutes, until very smooth.

Add 2 cups powdered sugar, 1 tablespoon heavy cream, vanilla, salt, and ground nutmeg. Beat for 1-2 minutes, until powdered sugar is fully absorbed. Continue adding 1/2 cup powdered sugar, beating for 1-2 minutes after each time, until a very light and fluffy frosting. If the frosting feels too thick, add a dahs more of heavy cream to loosen it up.

Slice the bundt cake in half horizontally. Transfer the cream cheese buttercream to a large piping bag with a 1/2" tip. Pipe half of the buttercream on the bottom half, then gently layer the top half on. Pipe with the remaining frosting on top. Decorate with edible flowers like chamomile, yarrow, marigolds, calendula, and borage to serve.