Preheat oven to 160 degrees celsius (fan-forced). Grease and line 2 x 23cm round cake tins.
Place the self raising flour and cinnamon into the Thermomix bowl. Sift by pressing Turbo for 5-10 seconds. Set aside in a separate bowl.
Place the bananas into the Thermomix bowl and mix for 5 seconds, Speed 4.
Add the chopped pineapple chunks, eggs, oil and vanilla extract. Mix for a further 5 seconds, REVERSE, Speed 4.
Add the flour mixture, caster sugar and pecans and mix for 5 seconds, REVERSE, Speed 4. Scrape down the sides of the bowl and repeat for a further 2 -3 seconds, REVERSE, Speed 4.
Divide the mixture equally between the two cake tins and bake for 35-40 minutes or until the cakes spring back when lightly touched in the centre. Allow the cakes to cool for 10 minutes and then transfer to a wire rack to cool completely.
To make the cream cheese frosting, cut the cream cheese and butter into 3cm cubes and place all of your frosting ingredients into your Thermomix bowl. Mix for 20 seconds, Speed 5. Scrape down the sides and mix for a further 20 seconds, Speed 5 or until the cream cheese frosting has combined and is smooth and creamy.
Place one of the cooled cakes onto a serving dish. Add a layer of cream cheese frosting. Place the 2nd cake on top and spread over the remaining cream cheese frosting. Decorate with crushed or chopped pecans.