• Preheat the oven to 350F and line an 8*8 inch square pan with parchment paper or grease the pan lightly. Set aside for later.

Make the banana cake batter:

• Add the bananas to a large mixing bowl and mash together until smooth. It's okay if some small chunks remain!
• Then, add the remaining wet ingredients to the bowl including the sugar, oat milk, oil, brown sugar, apple cider vinegar, ground flaxseed, and vanilla bean paste. Whisk together until well mixed.
• Then, add in the dry ingredients starting with the pastry flour and then adding the baking powder, salt, cinnamon, and baking soda on top. Mix into a thick batter. I recommend starting with a whisk and then switching to a spatula so the batter does not get overmixed.

Bake the cake:

• Pour the batter into the pan and add to the oven. Bake for 30-32 minutes or until cooked through.
• Once cooked through, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully move to a wire rack to finish cooling completely before frosting.

Make the cookie butter frosting & frost the cake:

• Once the cake has cooled completely, make the Biscoff buttercream. Add the butter to a bowl and use a standing mixer or electric mixer to whip for a minute or two until fluffy.
• Next, add in the cookie butter, coconut cream, and vanilla bean paste and whip with the butter for another minute or two until mixed together.
• Gradually mix in the powdered sugar until incorporated. Once all the powdered sugar has been mixed in, I recommend whipping the frosting for a few minutes longer to make it extra fluffy!
• Use a cookie scoop to add the frosting to the banana cake and then spread it out with a cake spatula.
• Enjoy the cake as is or top it with crushed Biscoff cookie crumbles and banana slices. Then, cut into 9 slices, serve, & enjoy!