Preheat oven to 350 degrees. Spray three 8-inch cake pans (or a 9x13 glass dish) with cooking spray. Set aside.
Peel and mash very ripe bananas. If you are using frozen ripe bananas, allow to thaw first then mash. Set aside.
In a separate container mix milk and white vinegar. Set aside.
In a stand mixer, combine softened butter and sugar. Add in eggs and vanilla, then mix again until fluffy and light. Stir in mashed bananas. Next stir in baking soda, baking powder, salt, and half of the flour until just combined. Then stir in half of the soured milk. Finally, stir in the rest of the flour and soured milk. Scrape the sides and bottom of the bowl and mix again to ensure a smooth batter. (At this point you can gently fold in nuts or chocolate chips).
Divide batter evenly into cake pans. Bake for 20 minutes or until a toothpick comes out clean.
Remove cakes from the oven and cool 15 minutes in the pans. Flip over cake pans onto a cooling rack, allow cakes to completely cool.
For the cream cheese frosting, mix softened cream cheese, softened butter, powdered sugar, and vanilla until light and smooth. (Scape bowl and mix again to ensure no lumps remain).
Place one cake onto a serving platter and evenly frost the top. Stack with other cake and frost the top and sides. Decorate with sprinkles, nuts, fresh fruit or chocolate chips.