In a medium bowl, beat butter with the cream cheese till fully combined. Add sugar, vanilla, zest and beat for around two minutes till fluffy and creamy. Cover and keep in the fridge till ready to use.
Preheat the oven to 180°C/160°C fan/350°F, grease two round 20 cm or 8 inch cake pans and set aside.
In a large bowl beat butter with the sugar for around 2 minutes till smooth and creamy. Add eggs, vanilla, lemon juice and beat till fully blended. Stir in the mashed bananas and yogurt then set aside.
110 grams softened butter, 200 grams sugar, 2 medium eggs, 1 teaspoon lemon juice, 300 grams very ripe bananas, mashed, 140 grams full fat yogurt, 1 teaspoon vanilla
Sift the flour, baking soda, baking powder and salt into the butter mixture and stir gently till just incorporated, taking care not to over mix.
210 grams all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon baking soda
Divide the mixture into two greased pans and bake for 25-30 minutes, or till a skewer inserted into the center of the cake comes out clean.
Remove the cakes from the oven and allow to cool for 10 minutes before running a knife round the edges before turning them out.
Assemble the cake
Place one of the cakes on a plate or cake stand and spread a layer of frosting over the top. Place the second cake over the top and cover the top and sides with the remaining frosting.
Prepare the cream cheese frosting first, then cover and keep in the fridge till ready to use so it thickens slightly.
*Add ½ cup more powdered sugar for a thicker frosting.
TIP: Stir in the powdered sugar so it doesn't blow around during whipping.
You could mix in a drop of food colouring to the frosting, I used a drop of natural yellow food colouring in the images above.
Make ahead - After the cakes have cooled, wrap tightly and chill for up to 4 days, or freeze for up to 3 months then thaw fully before frosting.
Storing - Banana cake with or without the frosting, will keep in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw fully before serving.
For cupcakes, divide the batter into 12 cupcake cups (or 24 mini) and bake at the same temperature for around 18-20 minutes or till a toothpick inserted into the center comes out clean.