 | | Directions | CAKE:
- Grease and flour a 9 x 13 cake pan. Preheat oven to 275 degrees F.
- Mix the mashed bananas and lemon juice together in a small bowl and set aside.
- In another bowl, combine the flour, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together.
- Beat eggs into the butter and sugar mixture one at a time. Beat in vanilla.
- Mix in the flour a little at a time, alternating with the buttermilk.
- Stir in the mashed bananas and then pour batter into the prepared cake pan.
- Bake for approximately 1 hour and 20 minutes. Start checking for doneness after about 1 hour by poking the center of the cake with a toothpick. When it comes out clean, the cake is done. Baking times may vary so check with a toothpick to be sure the cake is baked properly.
FROSTING:
- Combine the cream cheese and butter in a mixing bowl and beat until well blended.
- Add in the powdered sugar and vanilla and beat until creamy smooth.
- If the consistency of the cream cheese frosting is too thin, add a little more powdered sugar, starting with one or two tablespoons at a time until it is the desired consistency.
- Spread frosting on the cake evenly.
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Prep Time: 30 minutes
Cook Time: 1.5 hours
Servings: 15
|  | | Ingredients | | - | | CAKE: |
| - | | 1 1/2 cups mashed ripe bananas |
| - | | 2 teaspoons lemon juice |
| - | | 3 cups flour |
| - | | 1 1/2 teaspoons baking soda |
| - | | 1/4 teaspoon salt |
| - | | 3/4 cup butter - softened |
| - | | 2 1/8 cups sugar (1/8 cup = 2 tbsp.) |
| - | | 2 teaspoons vanilla |
| - | | 3 eggs |
| - | | 1 1/2 cups buttermilk |
| - | | FROSTING: |
| - | | 1/2 cup butter - softened |
| - | | 8 ounces cream cheese - room temperature |
| - | | 3 1/2 cups powdered sugar |
| - | | 1 teaspoon vanilla |
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