Mash the bananas. In another deep bowl place the cream cheese, sugar and mashed bananas. Cream the three ingredients at low speed. Add the eggs one at a time.
Beat after each addition, gradually increasing speed to high. Stir in the vanilla and almond essence. Pour the creamed mixture into the shell.
Melt the butter. Combine the melted butter and the crumbs together. Add cinnamon and nutmeg and mix well. Press the mixture into buttered pie pans (½ the mixture in each).
Pour the creamed mixture into the shell and bake for about 75 minutes in a preheated oven at 350 degrees F or 160 degrees C.
Turn oven off, leave the oven door open a bit, and leave the cake in for about 30 minutes. Transfer to cool in room temperature. Decorate and refrigerate the cake for about about 7 hours before serving.
Frosting: Cream 3 tbsp. soft butter, a few grains of salt, ½ tsp vanilla essence, and 1 cup of icing sugar. Blend in 2 ½ tbsp. warm milk. Beat until smooth. Add more icing sugar or milk if necessary.