1-Getting started: Preheat the oven to 350°F and grease and flour a 9 x 13 pan for even baking results. Next, add 1 ½ tablespoons lemon juice to a measuring cup and fill it to 1 ½ cups with milk, then set it aside to create a tangy base.

2-Prepare the banana mixture: Continue by mixing 1 ⅓ cups mashed bananas with 1 tablespoon lemon juice and set that aside too. In a large bowl, beat ⅔ cup softened unsalted butter, ½ cup brown sugar, and 1 cup granulated sugar until they blend smoothly. Add 3 large eggs one at a time, followed by 1 teaspoon vanilla extract, and mix on high until the batter turns light and fluffy this usually takes about 5 minutes for the best texture.

3-Mix dry and wet ingredients: In a separate bowl, combine 3 cups flour, 1 ½ teaspoons baking soda, and ¼ teaspoon salt. Alternate adding this dry mixture with the milk mixture to the egg batter, stirring just until everything combines without overmixing. Fold in the mashed bananas gently, then pour the batter into your prepared pan and place it in the oven, immediately reducing the heat to 300°F.

4-Detailed Baking and Frosting Steps: Bake the cake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, checking around 55 minutes to avoid overbaking. Once done, remove the pan from the oven and place it in the freezer for 45 minutes to boost moisture remember to use a freezer-safe pan and let glass ones cool a bit first. Allow the cake to cool completely before moving on to the frosting.

5-Frosting preparation: For the frosting, cream together ⅓ cup softened butter and 8 ounces cream cheese until fluffy. Add 1 ½ teaspoons lemon zest and 1 teaspoon fresh lemon juice or vanilla extract for extra flavor. Gradually mix in 3 to 3 ½ cups powdered sugar until you reach the desired consistency, then spread it over the cooled cake for a perfect finish.