• 2 1/2 cups

  all-purpose flour

  see savings

  
• 1 teaspoon

  ground cinnamon

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• 3/4 teaspoon

  baking soda

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• 1/2 teaspoon

  baking powder

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• 1/2 teaspoon

  ground nutmeg

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• 1/2 teaspoon

  salt

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• 3 

  bananas, mashed (1 1/2 cups)

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• 1/4 cup

  nonfat plain yogurt

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• 1 tablespoon

  honey

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• 1 teaspoon

  vanilla extract

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• 1/2 cup

  (1 stick) unsalted butter, softened

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• 1/2 cup

  light brown sugar

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• 2 large

  eggs

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• 4 

  bananas, sliced 1/4-inch thick

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• 8 ounces

  low-fat cream cheese

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• 1/4 cup

  (1/2 stick) unsalted butter, softened

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• 1 teaspoon

  vanilla extract

  see savings

  
• 2 cups

  confectioners' sugar

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• 3 ounces

  semisweet chocolate, melted

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• 1 tablespoon

  unsweetened cocoa powder

  see savings

  

1.

To make Cake: Preheat oven to 350 degrees F. Grease and flour a pair of 9-inch round cake pans.

2.

Sift together flour, cinnamon, baking soda, baking powder, nutmeg, and salt. Whisk together mashed bananas, yogurt, honey, and vanilla in separate bowl. Cream butter and brown sugar with electric mixer until fluffy. Add eggs one at a time until combined. Stir in flour mixture, and then banana mixture, until combined.

3.

Divide batter between prepared cake pans. Bake 20 to 25 minutes, or until toothpick inserted in center of Cake comes out clean. Cool on wire rack 10 minutes, remove Cake from pans, and cool completely.

4.

To make Frosting: Beat cream cheese, butter, and vanilla with electric mixer until smooth. Beat in confectioners' sugar, then chocolate and cocoa powder.

5.

To assemble, place one Cake layer on serving plate. Spread with 1 cup Frosting. Top with half of sliced bananas. Add second Cake layer, and top with remaining Frosting and sliced bananas. Cut into 16 slices. Serve at room temperature.