Preheat the oven to 350 degrees F. Grease a 9x13-inch metal baking pan with cooking spray and set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer (or with a hand mixer), beat the butter and sugar together until creamy and smooth, about 3 minutes. Stopping to scrape down the bowl with a spatula, as necessary.

Beat in the eggs, one at a time, and add the vanilla extract.

Add the mashed bananas and mix until combined. Scrape down the sides of a the bowl with a spatula, if necessary.

With the mixer on low, slowly add the dry ingredients in three rounds, alternating with the buttermilk, until completely combined. You want to end with the dry ingredients. Don’t over mix.

Pour batter into prepared pan and bake for 35 to 45 minutes, check early to be safe, every oven is different. Cake is done when a toothpick inserted in the center comes out clean.

Remove cake from the oven and allow to cool completely before frosting.

To make the cream cheese frosting, beat the cream cheese and butter on high speed until smooth and creamy, about 2 to 3 minutes. Add the vanilla and mix to combine. Add the confectioner’s sugar one cup at a time, beating well between each addition. Start with 3 cups and add additional confectioner’s sugar 1/4 cup at a time until desired consistency is reached.

With a spatula, spread cream cheese frosting evenly on cooled cake. Cut into pieces and serve.