1.Preheat oven to 180°C. Lightly grease and line a 20 x 30cm cake pan with baking paper.
2.Sift flour, spice and soda into a large bowl. Stir in banana, sugar and dates. Make a well and lightly blend in yoghurt and oil until well combined.
3.Spoon mixture into pan, smoothing top. Bake for 50-60 minutes, until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
4.Meanwhile, in a bowl, beat cream cheese until smooth. Gradually beat in icing sugar, juice and zest. Spread over cooled cake.
If you prefer, add 1 cup grated carrot to the mixture in place of 1 banana.
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