Step 1

Preheat oven to 350 degrees F. Grease a 13"x18" sheet pan with non-stick spray and set aside.

Step 2

Mash the bananas in a bowl with a fork until smooth, then set aside.

Step 3

In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

Step 4

To the bowl of a stand mixer, beat the butter with a paddle attachment for about 1 minute, until it's nice and creamy. Add in the sugar and brown sugar and beat an additional 2 minutes until creamy. Add in the eggs one at a time, while still beating on low speed. Blend in the vanilla extract. Scrape down the sides of the bowl as needed.

Step 5

Add the mashed bananas to the wet ingredients and mix well. Finally, alternate adding in ⅓ of the flour mixture, then ⅓ of the buttermilk to the wet ingredients, beating well in between. Mixture will be slightly lumpy and that's ok.

Step 6

Spread the batter evenly into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack to cool completely.

Step 7

Beat together the cream cheese and butter until light and creamy. Add in the vanilla extract, cinnamon and salt and mix.

Step 8

Add the powdered sugar to the bowl and mix slowly until it's incorporated, then increase speed and beat for an additional 2 minutes until it's light and fluffy.

Step 9

Spread frosting evenly over the cooled cake. Cover and store cake in the fridge until ready to serve. Enjoy!