In a large bowl, mash the ripe bananas. Add the oats, nuts, and antioxidant powder. For a nut-free version, skip the nuts or substitute with ½ cup coconut flakes, dried fruit, or chocolate chips. Mix well.
With an ice cream scoop or spoon, drop the batter on to a greased baking sheet. Bake 10 to 12 minutes or until cookies are set.
Pre-heat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, beat the butter and sugar until creamy. Add the egg, vanilla extract, milk, and antioxidant powder. Beat until combined.
Add the baking powder, salt, and ⅓ of the flour. Continue mixing and slowly adding the flour. As the dough thickens, you may have to switch to hand mixing with a spatula.
Scoop 1-inch balls on to the baking sheet, about 3 inches apart. Bake for 10 to 12 minutes or until golden. Let cool completely.
In a separate bowl, combine the cream cheese, vanilla extract, and lemon curd. Fold in the strawberries. To assemble, spread one tablespoon of cream cheese filling on the flat side of each cake. Top with a second cake.