Set your oven to 350°F and line a 9x13 baking pan with parchment. Give the bananas a good mash and keep them aside for a moment.

In one bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. This helps keep the cake light and even.

In a large bowl, mix the melted butter with the brown sugar and granulated sugar until it looks smooth and glossy.

Add the eggs, the oil, and the vanilla, and mix until everything comes together. Stir in the mashed bananas and the buttermilk.

Gently sift in the dry ingredients and fold everything together. Do not mix too much, just until the flour disappears.

Pour the batter into your prepared pan. Bake for 30 to 40 minutes, checking around the 30 minute mark.

Every oven has a mind of its own, so if the top browns too quickly, lay a piece of foil over it without pressing down.

Take the cake out once a toothpick comes out clean and let it cool completely.

In your mixer with the paddle attachment, beat the cold cream cheese with the butter and salt until smooth and creamy.

Scrape the bowl often, it makes a big difference. Add the Biscoff spread and mix until it is fully blended.

Then add the powdered sugar little by little, letting each addition disappear before adding the next.

Beat it a few minutes until the frosting turns silky.

Spread the frosting over the cooled cake. Warm a little Biscoff spread and drizzle it on top or add small spoonfuls and swirl it gently with a butter knife.

Finish with whole Biscoff cookies or a sprinkle of crushed cookies.

If the bananas are not ripe enough, place them on a baking sheet and warm them in the oven at 350°F for about fifteen minutes until the skins turn dark.

If you need buttermilk in a hurry, add half a tablespoon of vinegar to milk and let it sit for five minutes until it thickens lightly.