• Preheat oven to 350℉. Grease or lightly spray a 9x13 baking pan with cooking spray.
• In a medium bowl, whisk together 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt, and 1 tsp. cinnamon.
• In a large mixing bowl, beat ½ cup softened butter and ¾ cup sugar for about 2 minutes, or until light and fluffy. This helps incorporate some air into the butter and gives the cake a lighter texture.
  
• Beat in the 2 eggs one at a time into the butter sugar mixture. Add 3 mashed bananas and combine.
• Add about half the flour mixture to the banana mixture and fold in. Then add ½ cup milk followed by the remaining flour. Fold in to combined but don't over mix as that will lead to dense banana cake.
• Spread the batter evenly into the prepared 9x13 baking dish. Bake at 350℉ for approximately 25-30 minutes, or until the center is set and a toothpick comes out clean.
  
• Allow cake to cool completely before adding the Greek yogurt frosting. Place in refrigerator for the topping/frosting to set and slice into squares or use a round cookie cutter for mini cakes.
  

Cream cheese Greek yogurt frosting

• Using a kitchen Aid or mixer, combine 8 oz softened cream cheese, ½ cup Greek yogurt, ¼ cup maple syrup, and 1 tsp. vanilla extract.
  
• Mix on medium low until creamy and smooth. Use a spatula and spread onto the fully cooled banana snack cake. Place in refrigerator for the frosting to set. Once set, slice or use round cookie cutters to make mini banana cakes.