• Mash bananas in a mixing bowl, then whisk in the yoghurt, butter, sugars, milk, egg and vanilla until smooth.
  140 g ripe banana, 80 g Greek yoghurt, 55 g butter, 50 g soft brown sugar, 50 g granulated sugar, 30 g milk, 1 large egg, 1 teaspoon vanilla paste
• In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  125 g all-purpose flour, ¾ teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
• Add the dry ingredients to the wet mixture, folding gently until just combined.
• Pour batter into a greased and lined 6-inch cake pan.
• Bake the cake in the air fryer at 320°F (160°C) for 25 minutes. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it's not clean, lower the heat to 300°F (150°C), bake the cake for another 5 minutes, and check again. Repeat this process until the toothpick comes out clean.
• Let the cake cool before slicing. Serve plain or top with cream cheese frosting.

Frosting

• Cream the butter until smooth, then add the cream cheese and beat again.
  30 g butter, 55 g cream cheese
• Gradually add powdered sugar, then mix in vanilla and salt.
  120 g powdered sugar, 1/2 tsp vanilla paste, Pinch of salt
• Spread over the cooled banana cake.