Heat oven to 350°F. Grease and line the bottom of an 8" round cake pan with circle of parchment paper; set aside.

In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.

Add eggs, mashed banana, and vanilla, mixing until thoroughly combined.

In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.

Add half the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat once more with rest of flour mixture.

Spread batter into prepared pan, smoothing the top with an offset spatula or the back of a spoon.

Bake for about 25 minutes. The cake is done when it is golden, pulls away slightly from the sides of the pan, and springs back when lightly pressed.

Leave cake in pan for 5–10 minutes, then gently turn out onto wire rack to cool completely.

Once the cake is completely cool, it’s frosting time! In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese and butter on medium-high until fluffy and smooth. Beat in NouBon Sweet Peanut Spread.

Sift in confectioners’ sugar. Mix until combined, scraping down bowl as necessary.

Spread frosting onto banana cake with an offset spatula or the backside of a spoon.

Enjoy immediately or store in fridge until 20 minutes before serving.