Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans.

In a large bowl, stir together the mashed banana, eggs, vanilla, oil, pumpkin, and sugars.

Combine the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Stir into the banana mixture until just combined.

In a medium bowl, beat the ingredients for the cream cheese filling until smooth.

Divide half of the batter between the 2 prepared pans. Spoon equal amounts of the cream cheese filling down the center of each loaf. Top with the remaining batter.

Bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes.

Meanwhile, position a cooling rack over wax paper. Whisk together the powdered sugar, vanilla and 1-2 tablespoons of milk. Turn the loaves onto the cooling rack and drizzle with the glaze. Sprinkle with the chopped pecans and cool completely before slicing and serving.