Melt the butter in a pan over medium heat. Keep stirring until it turns golden brown and smells nutty. Be careful—it can burn quickly. Let it cool slightly before using.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. This helps the cake rise evenly.

In another bowl, whisk the browned butter with both sugars until smooth. Add the eggs one at a time, then mix in mashed bananas, vanilla extract, and buttermilk.

Slowly fold the dry ingredients into the wet mixture. Don’t overmix—just stir until you no longer see dry flour. Overmixing can make the cake dense.

Pour the batter into a greased cake pan. Bake at 175°C (350°F) for 35–40 minutes or until a toothpick inserted comes out clean.

Beat the cream cheese and browned butter together until smooth. Add powdered sugar, vanilla, and a pinch of salt. Whip until fluffy.

Once the cake has cooled completely, spread the frosting evenly on top. Slice and enjoy!