Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.

Alternate adding the dry ingredients and buttermilk, mixing until just combined.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Let the cakes cool completely.

In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.

Add the vanilla extract and cookie butter, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

In a saucepan, whisk together the vanilla pudding mix and milk over medium heat.

Stir continuously until the pudding thickens, about 3-5 minutes.

Remove from heat and stir in the cookie butter until fully incorporated. Let it cool slightly before folding in the whipped cream.

Gently stir in the sliced bananas.

Place one layer of the banana cake on a serving platter and spread a layer of the cheesecake mixture on top.

Add the cookie butter banana pudding filling, spreading it evenly.

Top with the second banana cake layer and frost the entire cake with the remaining cheesecake layer.

Top the cake with whipped cream, drizzling melted cookie butter on top.

Garnish with additional banana slices and cookie crumbs for a decorative touch.