Ingredients

Method

1. 1

   Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.

2. 2

   Place the peeled ripe bananas into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the bananas are mashed.

3. 3

   With the mixer still running, pour in the melted butter, granulated sugar, and brown sugar. Mix until combined.

4. 4

   Add the eggs one at a time, followed by the vanilla extract.

5. 5

   Pour in the buttermilk and mix until just incorporated.

6. 6

   In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until just combined, being careful not to overmix.

7. 7

   Pour the batter into the prepared baking pan and spread evenly.

8. 8

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

9. 9

   In a clean stand mixer bowl fitted with the whisk attachment, combine the softened cream cheese and softened butter. Beat on medium speed until light and fluffy.

10. 10

    Gradually add the powdered sugar, mixing on low speed to start, then increasing the speed until fully incorporated.

11. 11

    Add the vanilla extract and ground cinnamon. Mix until the frosting is smooth and creamy.

12. 12

    Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

13. 13

    Cut the cake into squares and serve.