Spray three 8-inch or 9-inch round baking pans with nons-stick spray.
Preheat oven to 350 degrees F.
In a small bowl beat eggs until frothy. Add vegetable oil and whisk until well combined.
In another large mixing bowl, combine flour, sugar, baking soda, ground cinnamon and salt.
Add egg mixture into the flour mixture and whisk until combined. Do not over work this mixture.
Stir in vanilla and bananas carefully.
Evenly distribute the batter between your three cake pans.
Bake in preheated 350-degree oven for 21 to 22 minutes or until lightly browned. Test cake with a wooden pick, when the pick comes out with no crumbs or dry crumbs the cake is done.
Allow cake to cool completely before frosting with peanut butter frosting.
Cream peanut butter and butter together in an electric mixer until smooth.
Slowly add confectionate sugar and cream until mixer is smooth.
Add enough sugar that the miser is spreadable but still smooth.
Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife. Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers). Frost the outside of the cake. An offset spatula makes it really easy to get an even layer.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.