Preheat the oven to 350°F. Lightly oil a 9-inch round baking pan, or spray with nonstick cooking spray.
In a medium bowl, combine the flour, salt, baking powder, baking soda, and cinnamon, if using.
In a large bowl, use a hand blender to blend the butter, brown sugar, and granulated sugar together until creamy and fluffy, about 2 minutes. Add the eggs one at a time, beating until each is incorporated. Beat in the vanilla, and then the bananas. Switch to a wooden spoon and stir in half the of the flour mixture until almost blended, then stir in the milk. Add the rest of the flour and stir just until everything is evenly blended.
Scrape into the prepared pan and bake for about 35 minutes, until a wooden skewer or a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes, then flip the cake out of the pan and finishing cooling on the wire rack top side up.
While the cake is cooling, make the frosting. In a large bowl use an electric mixer to blend together the cream cheese, butter, confectioners’ sugar, milk, vanilla and salt until smooth and creamy.
When the cake is completely cool, frost the top and sides with the cream cheese frosting.
Notes
This is the perfect light dessert served with a glass of milk or mug of coffee. I certainly won't tell if you eat some for breakfast!