1-Begin with the banana milk: Peel and slice 3 very ripe bananas into half-inch pieces. Combine 2 cups whole milk, 1 vanilla bean with seeds scraped, and the sliced bananas in a saucepan. Heat over medium heat until simmering, then remove from heat and pour into a lidded container. Refrigerate for 12 hours to infuse the flavors.

2-After infusion, remove the bananas and vanilla pod with a slotted spoon. Let the banana milk come to room temperature, then use 1 ½ cups for the cake batter, reserving the rest for the frosting.

3-For the banana cake: Preheat your oven to 350°F and lightly spray the bottoms of three 8-inch cake pans with non-stick spray. In a large bowl, sift together 3 ¼ cups cake flour, 1 ½ cups granulated sugar, 3 teaspoons baking powder, and 1 teaspoon coarse kosher salt; whisk to combine. In another bowl, whisk 1 ½ cups banana milk, 1 teaspoon lemon juice, ½ cup melted unsalted butter, ½ cup vegetable oil, 2 large eggs, and 2 large egg whites until smooth.

4-Add the dry ingredients to the wet mixture and whisk for 10-15 seconds until smooth. Divide the batter evenly into the prepared cake pans and tap them on the counter to release air bubbles. Bake for 25-28 minutes until a toothpick comes out clean and the tops spring back when lightly touched.

5-Cool the cakes completely on wire racks before moving on to frosting.

6-For the brown butter frosting: Melt 2 cups unsalted butter in a saucepan over medium heat, swirling occasionally until the milk solids turn golden brown. Remove from heat and scrape into a bowl to cool until spreadable; refrigerate and stir every 20 minutes if needed. Beat the cooled butter in a stand mixer until smooth, then gradually add 4 cups powdered sugar, 2 tablespoons meringue powder, ¼ teaspoon coarse kosher salt, and 2 teaspoons vanilla extract. Mix on low, then medium speed for 5 minutes until fluffy. Add ¼ to 1/3 cup reserved banana milk a tablespoon at a time to reach the right consistency, and mix on low for 1 minute to remove air bubbles.

7-Frost the cake: Apply a thin crumb coat, chill for 30 minutes, then add the final coat. This step ensures a professional finish, ideal for sharing with family or friends.