Ripe mashed bananas bring natural sweetness and moisture to this snackable sheet cake, while a warm hit of cinnamon keeps things cozy without being overpowering. The batter comes together the classic way — butter and sugars creamed until fluffy, eggs beaten in one at a time, then dry ingredients folded in alternately with milk for a soft, even crumb. Baked in a 9x13 pan, it turns out tender and springy, with just enough structure to hold up under a generous layer of smooth, sweet frosting. That frosting whips up light and spreadable, finished with a touch of vanilla and a pinch of salt to balance the sugar. Sliced into squares, it's an easy make-ahead treat for potlucks, lunchboxes, or just an afternoon slice with coffee. Since the recipe is built entirely from eggs, bananas, and pantry staples with no meat or fish anywhere in sight, it's a naturally solid pick for a vegetarian dessert table.
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Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with dairy free butter or a light coating of oil.
In a large mixing bowl, beat the softened dairy free butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
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