Preheat your oven to 350°F (175°C). In a large mixing bowl, mash about 3 ripe bananas until smooth, then combine them with granulated sugar, melted unsalted butter, beaten eggs, all-purpose flour, and baking powder. Stir until the mixture is well combined and has no lumps.

Grease and flour two 9-inch round cake pans. Divide the banana batter evenly between the pans, smoothing the tops with a spatula. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake layers from the oven and allow them to cool in the pans for about 10 minutes. Carefully invert the cakes onto wire racks to cool completely.

While the cake layers cool, prepare the cheesecake mixture by beating softened cream cheese, cookie butter, and a bit of granulated sugar together with an electric mixer until soft and creamy.

To assemble, start with one layer of banana cake on a serving platter. Spread half of the cheesecake mixture over it. Add another banana cake layer on top, followed by the remaining cheesecake mixture, and finally the third layer of banana cake.

In a clean bowl, whisk together the banana pudding mix and heavy whipping cream until you achieve soft peaks. The frosting should be fluffy and light.

Spread the banana pudding frosting over the top and sides of the entire cake. Use a spatula to create swirls or smooth the frosting for a polished look.

Chill the frosted cake in the refrigerator for at least 4 hours, or overnight. Slice and serve.