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Prepare cake: Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray.
Combine mashed bananas, ⅔ cup brown sugar, 2 eggs, the melted butter, 1 teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon cardamom and 1 teaspoon vanilla in a large bowl; whisk well until combined. Stir in 1 cup whole-wheat flour, ¾ cup all-purpose flour, 1 teaspoon baking soda and ¼ teaspoon salt until just combined. Transfer the batter to the prepared pan.
Bake until a wooden pick inserted in the center comes out clean, about 30 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
Prepare frosting: Place softened cream cheese and softened butter in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Add ¾ cup confectioners’ sugar and 1 teaspoon vanilla; beat on high speed until fluffy, about 3 minutes, scraping down the sides as needed. Spread over the cooled cake. Sprinkle the frosting with additional cinnamon, ginger and/or cardamom, if desired. Recipe developed by Anna Theoktisto