Preheat your oven to 350°F (175°C).

Grease and line a small round cake pan (6-inch works well).

In a large bowl, mash the bananas until smooth.

Add the beaten eggs, peanut butter, vanilla, cinnamon, and baking powder.

Mix until well combined.

Fold in the oat flour until a thick batter forms.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25–30 minutes, or until a toothpick comes out clean.

Let the cake cool completely before frosting.

In a medium bowl, add the softened cream cheese and melted butter.

Beat together until smooth and fluffy.

Add the vanilla and maple syrup.

Mix until fully combined and creamy.

Chill in the fridge for 10–15 minutes if the frosting feels too soft.

Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.

Decorate with fresh fruit of your choice — raspberries work beautifully.

Serve immediately or refrigerate until ready to enjoy.