Ingredients:

  • 3 large overripe bananas, mashed (approx. 450g)
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 3/4 cup light brown sugar, packed (150g)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup plain Greek yogurt (120ml)
  • 8 oz full-fat cream cheese, softened (225g)
  • 1/4 cup unsalted butter, softened (55g)
  • 2 cups powdered sugar, sifted (240g)
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
  2. In a large bowl, mash bananas until smooth. Whisk in melted butter and brown sugar until combined.
  3. Beat in the eggs and vanilla extract, then stir in the Greek yogurt until the mixture is velvety.
  4. Sift flour, baking soda, and salt over the wet ingredients. Gently fold together with a spatula until no flour streaks remain.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 40–45 minutes until the center springs back and a toothpick comes out with a few moist crumbs. Let cool completely in the pan.
  7. Beat softened cream cheese and butter until pale and fluffy.
  8. Gradually add powdered sugar and vanilla. Whip on high for 2 minutes until light and airy.
  9. Spread a thick, even layer of frosting across the cooled cake.