Preheat your oven to 350°F (175°C). Grease a 6-inch round cake pan with a light coating of coconut oil or non-stick spray and line the bottom with a small circle of parchment paper.

In a medium mixing bowl, mash the ripe bananas thoroughly with a fork until smooth with minimal lumps.

Add the peanut butter and eggs to the mashed banana. Stir well until fully combined and smooth.

Fold in the whole wheat flour and stir just until no dry flour streaks remain. Do not overmix — stir until just combined for the best texture.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.

Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely — at least 30 minutes — before frosting.

Once the cake is fully cooled, spread or pipe the plain Greek yogurt evenly over the top and sides of the cake. For a thicker, pipe-able frosting, strain the yogurt through a cheesecloth or fine mesh sieve for 20–30 minutes in the fridge before using.

Decorate with a dog bone treat, blueberries, or small carrot pieces on top. Serve immediately or refrigerate until ready to present to your pup!