Preheat your oven to 275°F.
Mash bananas with lemon juice and set aside.
Mix flour, baking soda, and salt in a separate bowl.
Cream sugar and butter until pale and fluffy. Add eggs one at a time, then vanilla.
Slowly add dry ingredients and buttermilk to the creamed mixture, alternating between the two.
Gently fold in mashed bananas, then pour into a greased 9×13 pan.
Bake for around 1 to 1.5 hours, or until a toothpick comes out clean.
Let the cake cool, or pop it in the freezer for extra moisture.
Frost generously with brown butter cream cheese icing and dig in!