Preheat oven to 350°F (180°C). Spray a 15¼×10¼-inch rimmed baking sheet with baking spray with flour. Line bottom of pan with parchment paper; spray parchment.

In the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and eggs at medium-high speed until pale, fluffy, and doubled in size, about 4 minutes. Beat in extracts.

In a medium bowl, whisk together flour, ground pecans, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with banana, beginning and ending with flour mixture, gently folding with a balloon whisk just until combined after each addition. Pour batter into prepared pan, spreading with an offset spatula.

Bake until lightly golden and cake springs back when lightly pressed in center, 9 to 11 minutes. Immediately run a thin knife or a small offset spatula around edges of cake. Using a fine-mesh sieve, dust top of cake with confectioners’ sugar. Place a clean kitchen towel on top of cake. Invert cake onto a baking sheet or a large cutting board; discard parchment. Starting with one short side, immediately roll up cake and towel together jelly roll style. Place, seam side down, on a wire rack, and let cool completely.

Carefully unroll cooled cake. Using a pastry brush, brush cake with Pineapple Simple Syrup. (You will have some left over.) Reserve 1 cup (238 grams) Browned Butter-Cream Cheese Frosting. Spread remaining frosting on cake, leaving a ½-inch border on short side that is bottom seam. Gently reroll cake without towel, lifting, laying, and gently tucking roll on top of filling, making sure not to press hard. Using towel as a sling, place roulade, seam side down, on a wire rack or a baking sheet. Refrigerate until set, about 45 minutes.

Spread reserved Browned Butter-Cream Cheese Frosting on top of roulade, and garnish with chopped pecans, if desired. Serve immediately.