125g butter, at room temperature
1 1/2 cups caster sugar
2 large bananas (mashed)
1 teaspoon vanilla extract
1 1/2 cups self-raising flour
1/2 teaspoon bicarbonate of soda
Cream cheese frosting
125g cream cheese, at room temperature
50g unsalted butter, at room temperature
1 1/2 cups icing sugar mixture
1 1/2 teaspoons milk
Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.
Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the milk and process until combined.
Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl until well combined. Add the icing sugar and beat until well combined. Add the milk and beat until the mixture is pale and creamy.
Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.
(as you can see from the photo in this instance I used 2 round pans and halved the cooking time to make a sandwiched cake – if you do it this way double the icing ingredients so you can ice in between the cakes).