• Start by browning the butter for the frosting. You'll take ½ cup (1 stick) of butter, and melt in a medium saucepan, continuing to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool. You can put it in the fridge for 10-15 minutes to speed it up.

To make the cake:

• Preheat the oven to 350 degrees. Spray a half sheet pan (13x18) with cooking spray and set aside.
• In a large bowl mash brown bananas. Add in melted butter, sugars, eggs and vanilla and mix together until well blended and lighter in color.
• Slowly mix in baking soda, baking powder, salt, cinnamon and half the flour. Next you'll mix in the buttermilk followed by the remaining flour.
• Pour batter evenly into sheet pan.
• Bake for 20-23 minutes, or until the edges of the cake are a light golden brown and pulling away from the rim of the pan. Allow to cool.

To make the frosting:

• Cream together browned butter and cream cheese until completely smooth.
• Add vanilla, powdered sugar, salt and heavy cream and mix together until completely smooth. You can add a bit more powdered sugar or cream until desired consistency is achieved.
• Frost the top of the cooled cake. Slice and enjoy!