Preheat your oven to 350°F (175°C) and prepare a 13x9-inch cake pan by spraying it with baking spray.

In a mixing bowl, whisk together the mashed ripe bananas, whole milk, and lemon juice until smooth and creamy.

In another bowl, combine the all-purpose flour, ground cinnamon, baking soda, and kosher salt, whisk until evenly mixed.

Cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy.

Add the large eggs one at a time, mixing well after each addition, then add the vanilla extract until fully incorporated.

Gradually add the dry ingredient mixture and the banana mixture to the creamed butter mixture, alternating between the two.

Pour the batter into the prepared cake pan and smooth the top, then bake for 55-60 minutes until a toothpick comes out clean.

Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

In a stand mixer, beat the cream cheese and softened butter until smooth, then gradually add the sifted confectioners’ sugar until fluffy.

Once the cake is cooled, spread the cream cheese frosting evenly over the top using a spatula.