Step 1

Preheat oven to 160 degrees celsius.

Step 2

Grease and line a 20cm cake tin with baking paper and set aside.

Step 3

Mix the peeled bananas on Speed 5 for for 5 seconds. Set aside.

Step 4

Place the softened butter and caster sugar into the TM bowl and mix on Speed 5 for 30 seconds (scraping down the bowl partway through).

Step 5

Reduce to Speed 3 and add the eggs one at a time.

Step 6

Increase to Speed 5 for 10 seconds.

Step 7

Add the mashed bananas and the vanilla extract and mix on Speed 5 for 5 seconds.

Step 8

Add the self-raising flour, bi-carb soda and milk and mix on Speed 4 for 10 seconds.

Step 9

Scrape down the sides of the bowl and repeat for a further 5-10 seconds or until completely combined.

Step 10

Pour the mixture into the prepared tin and bake in the oven for 1 hour or until golden on top and a skewer inserted into the middle comes out clean.

Step 11

If the cake is over-browning, place foil over the top and continue to cook.

Step 12

Leave in the tin for 15 minutes before turning out onto a wire rack to cool completely.

Step 13

When the cake has cooled completely, place the cream cheese, softened butter, pure icing sugar and vanilla extract into the TM bowl and mix on Speed 5 for 15 seconds.

Step 14

Scrape down the sides of the bowl and mix on Speed 5 for a further 5-10 seconds.

Step 15

Spread the frosting over the top of the cake (or cut the cake in half and use half of the frosting for the middle and half for the top.