Ingredients
- 1 1/2 cups very ripe bananas, mashed
- 2 teaspoons lemon juice
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups buttermilk
Directions:
- Preheat oven to 275 degrees.
- Grease and flour 9 x 13 pan or 10 inch round.
- Mash bananas with lemon juice, set aside.
- Mix flour, baking soda Inand salt together.
- In large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Mix in vanilla.
- Mix in flour mixture a bit at a time alternating with the buttermilk.
- Stir in banana mixture.
- Pour batter into pan and bake for about 1 hour 15 minutes or until toothpick inserted in centre come out clean. (small taller baking pans may require more baking time use toothpick test)!
- Remove from oven and place directly into the freezer for 30 minutes. (makes cake very moist)
- After 30 minutes remove from freezer, frost with cream cheese frosting.
- Keep cake refrigerated until ready to serve.
Frosting:
- 1 package cream cheese (8oz) softened
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
Directions:
- Cream butter and cream cheese together until smooth.
- Add vanilla.
- Add icing sugar, combine, then beat on high speed until frosting is smooth.
- Spread on cooled cake.