1. Preheat oven to 350 degrees. Prepare a 9 by 9-inch baking pan by spraying with nonstick spray, and lining with parchment paper. Let two ends of the parchment paper hang over the edge of the pan for easy removal later.
2. In the bowl of an electric mixer, cream butter and sugar together on medium speed. Add eggs one at a time, mixing in between.
3. Add vanilla extract, banana pulp, and yogurt or cream, and mix well.
4. In another medium bowl, mix flour, baking soda, and salt. Slowly add the flour mixture to the batter and mix together on low speed. Add 1 cup of crushed, sliced almonds and mix to incorporate.
5. Pour the batter evenly into the prepared pan and bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top will be brown.
6. Remove the pan from the oven, and let cool for 10 minutes. Remove the cake from the pan to a cooling rack, and allow to cool completely before frosting.

For the Frosting

1. In the bowl of an electric mixer, whisk cream cheese, butter, and powdered sugar together until smooth and creamy. Add heavy cream and vanilla extract, and whisk for a minute or so on high speed, until the frosting is light, fluffy and smooth. Spread over cooled banana cake. Sprinkle remaining 1/4 cup crushed almonds over the frosting.
2. If you are not serving immediately, you can use the parchment paper liner to place the cake back into the pan, and cover.