Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

In a large mixing bowl, mash the ripe bananas until smooth and creamy. You can use a fork or a potato masher—aim for about 1 1/2 cups.

In another bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.

Beat in the eggs one at a time, then add the vanilla extract. Mix well until everything is combined.

Gradually add the mashed bananas to the butter mixture, stirring until just combined.

In a separate bowl, whisk together the baking soda, baking powder, salt, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the cream cheese frosting (if using), beat the softened cream cheese and butter together until smooth.

Gradually add the powdered sugar and vanilla, blending until creamy and spreadable.

Once the cake is cool, spread the cream cheese frosting evenly over the top. Slice, serve, and enjoy!