1. Preheat oven to 350°
2. Bake pecans in a single layer on a sheet pan for 5-7 minutes or until toasted and fragrant, stirring halfway through; set aside to cool
3. Place flours, sugar, baking soda, salt and cardamom in a large bowl; whisk until ingredients are blended
4. Add eggs, banana, crushed pineapple, grape seed oil and vanilla paste, stirring just until dry ingredients are moistened; add 1 cup of the toasted pecans and stir until just combined
5. Pour batter into a buttered and floured 10-cup Bundt pan
6. Bake at 350° for 45 minutes to 1 hour or until a long wooden pick inserted in center comes out clean – start checking at the 45-minute mark as some pans bake faster than others
7. Cool cake in pan on a wire rack for 10 minutes; remove from pan on to a wire rack and cool completely
8. If possible, lightly cover with plastic wrap or a kitchen towel and let sit overnight on the counter before frosting

For the glaze:

1. Place powdered sugar, mascarpone cheese, vanilla paste, lemon zest and 2 tbsp milk in the bowl of a stand mixer fitted with paddle and blend until smooth and creamy, adding more milk if necessary, 1 tsp at a time; the frosting should be thick yet thin enough to slightly drizzle down the side of the cake
2. Immediately pour glaze over cooled cake; top with remaining chopped pecans if desired