• Preheat oven to 275 degrees. This is definitely a low temperature but it is what helps to keep the banana cake extra moist.
• In a large mixing bowl, cream butter, sugar, and brown sugar for 5 minutes or until light and fluffy. Add eggs one at a time, mixing in between. Stir in vanilla.
• In a small bowl, mash bananas with lemon juice. Add bananas to bowl and mix well. Stir in buttermilk.
• Add flour, baking soda, baking powder, and salt. Pour into greased 9 x 13 pan.
• Bake for 70-75 minutes or until baked in the middle. Let cool at room temperature or place in freezer for 45 minutes to 1 hour to keep moist (put oven mitts underneath pan).

Brown Butter Frosting:

• Start by browning the butter in a saucepan by melting the butter and allowing it to turn into a light golden brown color. Do not overcook the butter or it can burn. Remove the brown butter from the heat and place it in a mixing bowl.
• Once the butter cooled for about 20 minutes, add the cream cheese, powdered sugar, and vanilla, and beat until light and fluffy. Frost the chilled banana bars with the brown butter cream cheese frosting.
• Store in the refrigerator or freezer until ready to serve. Cut into bars and serve.