Preheat oven to 350°F. Grease bunt cake pan with butter and flour. If you plan to ice the cake use a spring form pan or a bunt cake pan where the bottom lifts. If you do not plan to frost cake, just use a loaf pan.

Mash the bananas and mix in the remaining wet ingredients. In a separate bowl mix all the dry ingredients. Combine and put mixture in pan. If you don't plan to frost the cake, brush the top with some melted butter. This will make it crispy and delicious.

Let bake for about 60 minutes. Use a toothpick to check doneness. Let cool.

Frosting

In the bowl of a stand mixer whip butter using paddle attachment add in icing sugar a little at a time. In the bowl of a stand mixer whip butter using paddle attachment add in icing sugar a little at a time.

Add in vanilla and mix, scraping the bowl everyone once and a while. Add all icing sugar and mix until well combined and creamy with no lumps. Remove paddle attachment and use whisk attachment. Add in cream cheese half at a time and mix until smooth and creamy.

Place icing in an icing bag and place in refrigerator until you are ready to use. Note that when you are ready to use it, let it sit at room temperature for about 20 minutes to soften up a little otherwise it will be hard to pipe out.