Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Whisk in the eggs one at a time until fully incorporated.

Gently mix the wet ingredients into the dry ingredients until just combined. Fold in the mashed bananas, drained crushed pineapple, and chopped pecans (if using).

Divide the batter evenly between the prepared cake pans. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 15 minutes before turning out onto a wire rack to cool completely.

While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until light and creamy. Beat in the vanilla extract.

Gradually add the sifted powdered sugar, beating until the frosting is smooth and spreadable. If too thick, add a teaspoon of milk or cream; if too thin, add more powdered sugar.

Once the cake layers are completely cool, frost the bottom layer, carefully place the second layer on top, and frost the top and sides. Garnish with extra chopped pecans, if desired.