Best Banana Cake with Cream Cheese Frosting

Banana Cake

1. Preheat oven to 350F and line a 9x13-inch baking pan with foil if desired for easier cleanup although it's optional and spray well with cooking spray. Tip - I like to use a square cornered 9x13-inch pan because they're a bit deeper but use what you have; set aside.
2. To a glass measuring cup, add the lemon juice, top with the milk, and allow to set while you prep the cake batter. If using buttermilk, no need to also use lemon juice; simply set it out and have it at room temp and ready.
3. To a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, salt, and whisk to combine; set aside.
4. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the butter and beat on high speed for about 2 minutes, or until light and fluffy. Stop and scrape down the sides of the bowl.
5. Add the sugars and beat to incorporate and until smooth and creamy, about 2 minutes. Stop and scrape down the sides of the bowl.
6. Add the eggs, Greek yogurt (one small 5 ounce container of Chobani is what I used) or sour cream, vanilla, and beat to incorporate, about 1 minute. Stop and scrape down the sides of the bowl.
7. Add the bananas and beat to incorporate. Tip - If your bananas are sufficiently ripe, you can simply add them whole and your mixer will mash them in seconds. However, if they're not very ripe and are at all on the hard side, I suggest mashing them ahead of time and adding them now, already mashed.
8. Add half the dry ingredients mixture and half the milk or buttermilk and beat lightly to incorporate.
9. Repeat by adding the other half of the dry ingredients, the remainder of the milk, and beat lightly to incorporate. Do not overmix. Batter will be thick and somewhat lumpy from the bananas; this is normal and don't try to smooth it out.
10. Turn the batter out into the prepared pan and bake for about 45 to 50 minutes, or until cake is set on top, lightly golden browned and springy to the touch, and a toothpick test in the center of the cake comes out clean or with a few moist crumbs, but no batter.
11. Allow cake to rest in the pan as it cools. It's normal for the cake to fall a bit as it cools. While the cake cools, make the frosting.

Cream Cheese Frosting

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the cream cheese, butter, and beat together for 2 minutes, or until smooth and creamy. Stop and scrape down the sides of the bowl.
2. Add 3 cups confectioners' sugar, vanilla, salt, and beat on low speed initially to incorporate the sugar, then increasing to high speed, and beat for about 2 minutes.
3. If desired, based on the consistency of the frosting, you may wish to add up to an additional 1/2 cup confectioners' sugar if you want a slightly thicker frosting.
4. Turn the frosting out over the cake and lightly spread it to evenly frost the cake.
5. Serve immediately or when desired.