Preheat oven to 350° F.
In a stand mixer bowl, add the canola oil, applesauce and molasses.
On low-medium speed, thoroughly combine.
Add the peanut butter, and mix until combined.
Add the eggs one at a time, until all combined.
In a large bowl, whisk together the flour, baking soda and cinnamon.
Using the lowest setting, or the stir setting on your mixer, slowly add the dry ingredients.
In a small bowl, mash the bananas.
Take the mixing bowl off the stand. Fold in the mashed bananas, making sure they are well incorporated.
Using a baking spray with flour, generously spray each 8 inch pan.
Divide the batter between both pans.
Bake for 30 minutes, or until a toothpick comes clean. Rotate the pans on the racks half way through the baking time.
Cool on a wire rack for 10 minutes.
Remove the cakes from the pan, and cool completely on a wire rack.
For the frosting:
Mix the cream cheese, honey and yogurt in a bowl until smooth.
Mix in one tablespoon of flour at a time until it has reached a good consistency.
Assemble and frost your cake. Serve and enjoy.