Preheat your oven to 350 degrees F.

Spray a 9×13 pan with non-stick cooking spray and set aside.

In a large bowl, beat the sugars, butter and coconut oil until thoroughly combined.

Add the eggs, one at a time, and beat until smooth.

Add the yogurt and vanilla and stir to combine.

Add the mashed bananas and stir to combine.

In a separate large bowl, mix the flour, baking soda, salt, and cinnamon until evenly incorporated.

Add the dry ingredients to the wet and whisk until just combined. Do not over mix.

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

Allow cake to cool completely before frosting.

While the cake is baking, you can make the frosting…

Beat the cream cheese, powdered sugar, and peanut butter together until thoroughly combined. This mixture is thick, so add 1 tablespoon of milk at a time until it is smooth.

Add the whipped cream, and gently fold it in until completely combined.

Cover and store in the refrigerator until the cake is cool

Frost the cake, cut and serve with extra whipped cream, a sprinkle of cinnamon sugar for garnish.