Preheat the oven to 325°F (no fan). Line a 9 x 13-inch pan with a piece of parchment paper overlapping up two sides.

In a medium bowl, whisk together dry ingredients (flour, baking powder, salt, cinnamon). Set aside.

In a large bowl, whisk the eggs and yolk until no streaks of whites remain. Add the bananas to the eggs and whisk to combine.

To the banana mixture add the sugar and vanilla. Whisk until smooth then pour in the butter. Whisk until combined. Once you add the butter, the mixture will thicken slightly.

Add the dry ingredients to the bowl with the wet ingredients and stir just to combine. Just like with cake and cookies, you don’t want to over-mix the batter at this stage.

Pour batter into prepared baking dish and bake in preheated oven for 25 minutes. The top will begin to brown. The very center of the bars will still appear a little glossy. You can continue baking for an additional 3-5 minutes but the resulting bars will be less chewy. ? In both of my tests I pulled it at exactly 25 minutes.

They don’t even need frosting. We ate amost an entire pan just on their own, but tis not the keyword.

Cool and then prepare frosting as directed.

Prepare the frosting while the cake cools.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, beat together softened butter and cream cheese until smooth. It is important that both are softened or the resulting buttercream will be lumpy.

Add the powdered sugar and beat until smooth. If your confectioner’s sugar is unusually lumpy, sift it into the cream cheese mixture.

Add the vanilla extract and lemon juice and beat to combine.

Dollop the frosting on the cooled cake and then spread with an offset spatula. You can make it perfectly smooth or swirl it decoratively. Slice into bars and serve.