Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) springform cake tin.
Peel the bananas, and roughly mash them with a back of a fork. Place in a food processor and process to a paste. Remove from processor and set aside in a separate bowl.
Add the butter and sugar to the same processor you used for the banana, and cream together. Scrape down the sides with a rubber spatula as needed.
Add the eggs, vanilla, and shot of espresso. Process until smooth, add the bananas, and process again. It will be a bit lumpy, but that’s okay!
Add the flour, baking soda, baking powder, and spices one at a time, alternating with the yoghurt and blend until just combined.
Remove the batter from the food processor and pour into the prepared cake tin. Bake in the oven for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Remove from oven and place the tin on a wire rack to cool. (I usually put it in the fridge to help cool completely after about 40 minutes on the rack).
While the cake is cooling, prepare the icing. Beat the cream cheese and butter together in a food processor until smooth and well-combined. Add the icing sugar, espresso, and cardamom and process again until smooth.
Once the cake is cool, decorate with the icing, a sliced ripe banana, and the slivered almonds.