Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream the 1/2 cup softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
Mix in the mashed ripe bananas.
Alternately add the flour mixture and buttermilk to the banana mixture, starting and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
While the cake cools, prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and 1/4 cup softened butter together until smooth.
Gradually add the powdered sugar and 1/2 teaspoon vanilla extract, beating until the frosting is creamy and spreadable.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Slice and serve the banana cake sticker. Store any leftovers in an airtight container in the refrigerator.