In the bowl of a stand mixer with the paddle attachment (or using a bowl & electric hand mixer) cream the butter and sugar together.

Add the bananas and mix until mashed up. (If your bananas are cold [like thawed from the freezer], the butter may look chunky, but that's okay.)

Mix in the eggs and vanilla.

In a separate bowl, mix together the flour, baking soda, and salt. Add to the wet mixture while the machine is running.

Add the milk mixture all at once and mix until just combined.

Pour batter into a greased 13x18-inch baking sheet. Bake at 350 degrees Fahrenheit for 20 to 25 minutes, just until cake is done. Check with a toothpick or if cake bounces back when pressed lightly with your finger. Allow to cool completely.

Mix up a batch of The BEST Cream Cheese Frosting. Dollop spoonfuls evenly over the top of the cake. Spread evenly with a spatula, being careful not to lift the spatula off the cake, so the cake does not come up with the frosting

Cut into 24 pieces and enjoy! Cover and store the cake at room temperature or in the refrigerator depending on personal preference. (Either way is fine. We like ours at room temperature.)