Preheat the oven to 350º F. Spray an 8 inch square baking pan with cooking spray and set aside.

In a large bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.

In a blender, combine the bananas, greek yogurt, maple syrup, vanilla, coconut oil and egg. Blend until smooth, about 1 minute. Pour the blended wet ingredients into the dry ingredients. Whisk well until incorporated.

Pour the cake batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan..

Once cooled, make the frosting. Chill the cans of coconut milk in the refrigerator overnight or for at least 12 hours to separate the coconut fat and liquid. About one hour before making the frosting, chill a mixing bowl and beaters/paddle attachment in the freezer. Once chilled, open the coconut milk cans and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the cream until fluffy and smooth, about 3 minutes. Add the sweetener and vanilla and beat until incorporated.

Remove cake from pan and frost cooled cake. Cut and serve.

Store frosted cake in the fridge in an air tight container for up to w week or freeze for up to one month.