Preheat your oven to 350°F (175°C).

In a mixing bowl, mash the ripe bananas until smooth.

In another bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the banana mixture, stirring until just combined.

Pour the batter into a greased 9-inch round cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

While the cake is cooling, beat together the softened cream cheese and butter until smooth.

Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Whip it until fluffy.

Once the cake has cooled, frost the top with the cream cheese frosting.

If you’ve made two layers, add frosting between the layers and around the sides.

Slice into the cake and serve.