Preheat the oven to 350°F. Prepare a 9x13-inch baking dish by lining it with parchment paper and then spraying with non-stick spray. Set aside until later.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In another medium-sized bowl, mash bananas. Add melted butter and vanilla to the mashed banana mixture and set aside.

In the mixing bowl of a stand mixer, beat together sugar and eggs on medium speed until light and creamy, about 4 minutes, it will have a light yellow appearance.

Next, stir in the flour mixture and mix until combined. Pour in the banana mixture and mix until combined. Finally, add the coconut cream mixed with apple cider vinegar and beat until smooth.

Pour into the prepared baking dish and bake 45-50 minutes.

With a stand or hand mixer, beat vegan butter until light and creamy, about 2-3 minutes.

Mixing on low, slowly add in the powdered sugar, until all has been incorporated. Once added in, crank the speed to medium-high and beat in non-dairy milk, vanilla, and cinnamon. Scrape down the sides once or twice to make sure it's mixed completely.