Step 1

Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray. Set aside.

Step 2

In a large bowl, using a hand mixer, combine olive oil and Splenda Sweetener. Add eggs and mix just until combined. Add vanilla, salt, and milk, then baking powder and flour, scraping down the sides of bowl as needed. Fold in mashed bananas.

Step 3

Pour the cake batter evenly into the prepared pan. Bake for 30 minutes or until toothpick comes out clean.

Step 4

While the cake bakes, brown the butter in a pan until it has a nutty smell. Pour into a clean bowl and place in the refrigerator for 10-15 minutes.

Step 5

While brown butter is cooling, add Splenda Sweetener to a blender and blend on high for 1 minute until texture becomes powdery. Set aside.

Step 6

Add the softened cream cheese to the brown butter. Beat with mixer for 2 minutes until smooth. Add vanilla and mix until blended. Then, add powdered sweetener and beat until smooth.

Step 7

Let cake cool before frosting. Frost cake with cream cheese icing and add toppings if desired before serving!