Step 1

To make the cake: Preheat the oven to 350 degrees Fahrenheit and grease a 9” square baker.

Step 2

In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for 10 to 20 seconds in the microwave.)

Step 3

Add the baking powder, baking soda, vanilla, salt and cinnamon, and whisk to blend. Add both flours, switch to a big spoon and stir just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.

Step 4

Pour the batter into your greased baker. Bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean. Place the cake pan on a cooling rack and let the cake cool completely before frosting.

Step 5

To prepare the frosting: In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer (or your own strength), beat the cream cheese and butter together until fluffy.

Step 6

Add the powdered sugar and vanilla and stir with a spoon until it is incorporated (or else powdered sugar will fly everywhere), then whip the frosting until it’s nice and fluffy.

Step 7

To assemble, spread frosting evenly over the top of the cake, then slice it and serve. This cake is best stored in the refrigerator for up to 4 days.