2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, softened

2 tablespoons canola oil

3/4 cup granulated sugar

2 large eggs, at room temperature

1 large egg white, at room temperature

1 teaspoon vanilla extract

4 large ripe bananas

1/4 cup milk

4 ounces cream cheese, at room temperature

1/2 teaspoon vanilla extract (for frosting)

1 1/2 cups confectioners’ sugar

2 tablespoons chopped toasted nuts, optional

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Preheat oven to 375°F (190°C). Grease or spray an 8-inch square baking pan.
Whisk together flour, baking powder, and salt in a bowl. Set aside.
In a mixing bowl, beat butter, oil, and sugar until combined. Add eggs and egg white one at a time, mixing well after each. Stir in vanilla extract.
Mash bananas with milk in a separate bowl until smooth.
Mix half of the dry ingredients into the butter mixture, then fold in banana mixture, followed by the remaining dry ingredients.
Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
For the frosting, beat cream cheese and vanilla until smooth. Gradually add confectioners’ sugar until creamy.
Spread frosting evenly over cooled cake and sprinkle with nuts if desired.

Add cinnamon or nutmeg to the batter for extra flavor.

Fold in chocolate chips or chopped walnuts for added texture.

Swap cream cheese frosting with a glaze or keep the cake unfrosted for a lighter option.

Store cake in the refrigerator for up to 5 days or freeze slices for up to 3 months.