For muffins:

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.