Step 1

Preheat the oven to 350°F. Spray a 13x9-inch cake pan with baking spray with flour.

Step 2

In a small mixing bowl, whisk together the bananas, milk, and lemon juice. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.

Step 3

In the bowl of a stand mixture with a paddle attachment, add the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes. Reduce the speed to medium. Add the eggs, one at a time, beating until completely combined before adding the next. Stop and scrape down the bowl occasionally. Beat in the vanilla.

Step 4

With the mixer on low, add the flour mixture alternating with the banana mixture, just until incorporated. Pour the batter into the prepared baking pan.

Step 5

Bake for 55 to 60 minutes or until a wooden pick inserted into the center of the cake comes out clean. Place on a wire cooling rack and let cool completely in the pan.

Step 6

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter. Beat on medium speed until smooth and creamy, about 2 minutes, scraping down the bowl as necessary. Add the vanilla and beat on medium until combined. With the mixer on medium-low, gradually add the confectioners’ sugar. Once fully incorporated, scrape down the bowl and beat again until fluffy, about 1 minute. Spread frosting over the top of the cooled cake. Store any leftovers covered and refrigerated for up to 4 days.