Preheat your oven to 350°F / 175°C (160°C fan-forced). Grease and flour two 9-inch (23cm) round cake pans, or line the bottoms with parchment paper for easy release.

In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.

In another large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined and smooth. No electric mixer needed — a sturdy whisk works perfectly.

Stir the wet ingredients into the dry mixture gently, until just combined.

Add the mashed bananas, drained pineapple, and toasted pecans to the batter. Fold them in carefully using a spatula until evenly distributed.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the countertop to remove any air bubbles.

Bake in the preheated oven for 25–30 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean. Do not overbake — the banana and pineapple keep this cake moist, and it will firm up as it cools. Let the cakes cool in the pans for 10 minutes, then invert onto wire cooling racks to cool completely before frosting (at least 1 hour).

For the frosting, beat the softened cream cheese and butter in a large bowl until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

Once the cakes are cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the entire cake evenly.

Garnish the top of the cake with chopped pecans for added texture and flavor. The cake is ready to serve once the frosting has set slightly.