Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
In a large bowl, beat the granulated sugar, light brown sugar, and eggs together until smooth and creamy.
Add the vegetable oil and vanilla extract to the sugar and egg mixture, and mix until fully incorporated.
Stir in the mashed bananas and crushed pineapple until evenly combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped pecans evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.