Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

In a large bowl, beat the softened unsalted butter and vegetable oil together with the light brown sugar and granulated white sugar until the mixture is light and fluffy.

Incorporate the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, mash the overripe bananas until smooth.

Slowly add the dry ingredient mixture into the wet ingredients, alternating with the mashed bananas, mixing just until incorporated.

Gently fold in the semi-sweet chocolate chips.

Grease and flour two 9-inch round cake pans. Pour the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a mixing bowl, combine the softened cream cheese and room-temperature butter. Beat together until creamy.

Gradually add in the powdered sugar and cocoa powder, beating until the mixture is smooth and fluffy. Incorporate the vanilla extract.

Once the cakes are completely cooled, place one layer on a serving plate and spread frosting on top. Place the second layer on top and frost the top and sides of the cake.