Step 1: Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans to ensure easy release.
Step 2: In a large mixing bowl, combine the mashed bananas, Greek yogurt, honey (or agave), eggs, and vanilla extract. Mix until all ingredients are well incorporated and smooth.
Step 3: In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the cake’s texture.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Step 6: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, maple syrup, and cinnamon, mixing until well blended.
Step 7: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of maple frosting on top, then gently place the second layer on top. Finish by frosting the top and sides of the cake. Sprinkle chopped pecans on top for a delightful crunch.
