Prep: Preheat the oven to 350℉ and line a 9x13 baking pan with parchment paper and set aside. Mash the banana and set aside.

Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, nutmeg and cinnamon, mix and set aside.

Mix Wet Ingredients: In a large bowl, add the slightly cooled melted butter and sugars and mix until well combined. Then add the eggs, oil, vanilla extract and mix. Then add the mashed bananas and buttermilk, and mix until incorporated.

Combine: Sift in the dry ingredients and mix until just incorporated. Do not over mix.

Pour & Bake: Pour into the prepared pan and bake for 30-40 minutes, until a toothpick inserted comes out clean. Depending on your oven, it could take more or less time. If you feel like the top is browning too much, cover it loosely with foil. Start checking at 30 minutes.

Remove from the oven and let cool completely.

In a stand mixer fitted with a paddle attachment (you can use a handheld mixer too), beat together the cold cream cheese and butter and salt until combined and smooth, about 3-5 minutes. Scrape down the bowl and beat until for another 30 seconds. Then add the biscoff spread and beat for another 1-2 minutes until completely combined, making sure to scrape down the bowl frequently. Add salt, and powdered sugar ½ cup at a time until each addition is incorporated. Then beat for around 3 minutes until completely smooth and almost fluffy.

Frost: Place cake layer on serving platter and add the frosting and smooth all over. Then drizzle melted Biscoff spread on top or dollop and create swirls with a butter knife. Then add Biscoff cookies or crushed Biscoff cookies.