Preheat your oven to 175°C. Grease two 9-inch cake pans lightly with oil. Place parchment paper at the bottom. This helps the cake come out easily after baking.

Take a large bowl and add flour, white sugar, brown sugar, baking soda, salt, and cinnamon. Whisk well until everything is evenly combined. This creates a strong base for the cake structure.

In another bowl, mash bananas until smooth. Add crushed pineapple, eggs, oil, and vanilla extract. Mix everything well until the texture becomes creamy and slightly thick.

Slowly pour the wet mixture into the dry ingredients. Stir gently using a spatula. Do not overmix. Stop when you see no dry flour left in the bowl.

If you are using walnuts or pecans, fold them into the batter. Mix gently so they spread evenly. This adds crunch and a rich nutty flavor to the cake.

Pour the batter evenly into the prepared cake pans. Use a spatula to smooth the tops. Tap the pans lightly on the counter to remove air bubbles.

Place the pans in the preheated oven. Bake for 35–40 minutes. Check with a toothpick in the center. If it comes out clean, the cake is ready.

Remove cakes from the oven carefully. Let them cool in the pans for 10 minutes. Then transfer them to a cooling rack. Allow them to cool completely before frosting.

In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Mix until fluffy and creamy in texture.

Place one cake layer on a plate. Spread frosting evenly on top. Add the second layer and frost the top and sides. Decorate with nuts if desired.