2 Tbl. unsalted butter, softened
2/3 c. sugar
1 large egg
1/2 c. non-fat plain Greek yogurt
1 tsp. vanilla extract
2 ripe bananas, mashed (about 3/4 cup)
1 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
Cream Cheese Frosting
4 Tbl. unsalted butter, softened
4 oz. cream cheese, room temperature
pinch of salt
1 1/2 tsp. vanilla extract (or 1 Tbl. vanilla bean paste)
1 1/2 c. powdered sugar
milk, enough to reach desired consistency
Preheat oven to 375 degrees. For the cake: Cream together butter and sugar until fluffy. Add the egg and mix to combine. Add the yogurt and vanilla and mix well. Mix in the mashed banana. Add the flour, salt, baking soda and stir together just until combined. Pour into a greased 8x8-inch baking dish. Bake for 25 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean. Cool completely and frost. Store leftover cake in the refrigerator.
For the frosting: Beat butter and cream cheese until fluffy. Add a pinch of salt and the vanilla and mix until blended. Add one cup of powdered sugar and mix until combined. Add remaining powdered sugar and enough milk, as needed, to reach desired spreading consistency. Beat until smooth and fluffy and spread over cooled cake.
Base cake recipe adapted from: Butter Yum and frosting from: Jenn@eatcakefordinner