• Preheat the oven to 350 degrees F. Spray a 9x13 baking sheet or dish with nonstick spray.
• In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
• In the bowl of your electric mixer, beat together the butter and sugars until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the vanilla extract. Beat in the mashed bananas and yogurt until combined.
• Stir in the dry ingredients on low speed, scraping down the sides if needed, until just combined. Don’t over mix!
• Pour the mixture into the greased baking dish. Bake for 28 to 33 minutes, or until a tester inserted in the center comes out clean. Let the cake cool completely.

chocolate peanut butter cream cheese frosting

• Beat the cream cheese, peanut butter and butter together until creamy. Beat in the sugar and cocoa powder until combined. Beat in the vanilla extract. If it’s still too thick, you can add in some milk 1 tablespoon at a time.
• Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting - plus we love cold cake.