Preheat oven to 350° F.

Line two 9" cake pans with rounds of parchment paper, then butter and flour the pans. Make sure you tap out the excess flour.

Using a large sieve, sift together the flour, sugar, baking soda, cinnamon, and salt into a large bowl.

In a smaller bowl, mix together the bananas, pineapple, oils, eggs, and vanilla, using a wooden spoon, until just combined.

Do NOT use an electric or stand mixer for this recipe.

Pour the wet ingredients into the dry ingredients and fold together just until smooth.

Spread the batter evenly into the pans.

Bake on the middle oven racks for 30-35 minutes, until the center of the cakes spring back when pressed.

Remove cakes from oven and transfer them to wire racks and cool for 10 minutes.

Invert the cakes onto the cooling racks, remove the parchment paper if it is still on the cake. Turn the cakes right side up and allow to cool completely.

Using a stand mixer on high speed, beat the cream cheese and butter in a large bowl until combined.

Reduce speed to low and gradually mix in the confectioner's sugar and finally the vanilla extract.

Place 1 cake layer upside down on a serving platter.

Spread about 2/3 of a cup of frosting on the cake.

Place the second cake, right side up, on top of the first.

Finish frosting the top and sides of the cake.