Preheat oven to 180 degree C.

Take two 18 cm round baking pan and grease it with oil and dust it with flour and coat on all sides. Tap of the excess and set aside.

Take flour, baking soda, baking powder in a sifter and sieve well. Set aside.

Take oil, sugar, banana puree, pineapple puree and mix well till combined.

Now add in ½ of the flour mix in and add in milk. Fold gently.

Add remaining flour mix in and fold gently.

Divide this between two baking pan and spread evenly.

Bake for 25 to 35 mins untill the cake is cooked, insert a toothpick to check whether the cake is baked or not, if it comes out clean then the cake is cooked.

Let it cool in the cake pan for 15 mins. invert it onto a wire rack and cool it down completely.

Now place a cake on a plate and surround it with parchment paper or foil.

Spread chocolate buttercream over it and spread evenly.

Place another cake on top and top with some more buttercream, spread it evenly on top and the sides. Smooth the icing well.

Put it in fridge for 15 mins to set.

You can cover the cake with fondant or have it as it is..