Step 1

Preheat your oven to 180°C (350°F) conventional (see note 2 if using a convection oven with a fan), and lightly grease a 9x13-inch cake pan. Line the bottom lengthwise with parchment paper—this will make it easier to remove the cake once it’s done.

Step 2

In a medium bowl, sift together flour, cornstarch, baking soda, baking powder, salt and ground cinnamon. Using a whisk, mix until well combined. Set aside.

Step 3

In another medium bowl, mash the bananas well using a potato masher or fork. Set aside.

Step 4

In a large bowl, add in butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer—see note 3), cream together for 2 minutes until light and creamy.

Step 5

Add in eggs one by one, mixing well after each addition (about 10–15 seconds between eggs).

Step 6

Next add in the mashed bananas, vanilla and Greek yoghurt. Mix on a medium speed until well combined. The mixture may look a little curdled—that’s okay. Set the mixer aside, as the remainder of the batter will be finished by hand.

Step 7

Finish off by adding in the premixed dry ingredients to the wet mixture, and gently fold in with a spatula until just combined and no streaks of flour remain. Be careful not to overmix.

Step 8

Pour the batter evenly into the prepared pan. Tap the pan lightly on the counter once to remove any large air bubbles, then bake for 28–30 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Step 9

Allow the cake to cool in the pan for 20 minutes, before carefully turning it out onto a wire rack to completely cool. Once cooled, carefully invert onto a serving plate (see video for demonstration if unsure how) and frost with cream cheese frosting (recipe below).

Step 10

Cream butter for a few minutes until light and fluffy. Either use a hand or stand mixer on a medium-high speed. If using a stand mixer, use the paddle attachment.

Step 11

Add in powdered sugar in two batches while mixing on low. Ensure each batch is fully incorporated before adding the next.

Step 12

Next add the cold cream cheese, vanilla and fresh lemon juice. Mix just until smooth. Avoid overmixing (see note 4).