Ingredients Cake: 1 ½ cups mashed bananas 2 teaspoons lemon juice 3 cups all-purpose flour 1 ½ teaspoons baking soda
¼ teaspoon salt 2 ⅛ cups white sugar ¾ cup butter 3 eggs 2 teaspoons vanilla extract 1 ½ cups buttermilk
Frosting: 1 (8-ounce) container softened cream cheese 1 teaspoon vanilla extract ½ cup softened butter 3 ½ cups confectionered sugar
Directions Heat the oven to 275°F (135°C). Grease and flour 9x13 pan. Make cake: In a small bowl, mix mashed bananas and lemon juice. Mix flour, baking soda, and salt in a medium bowl.
In a large bowl, beat sugar and butter until frothy, 3–4 minutes. Stir in vanilla after beating eggs one at a time. Beat buttermilk and flour mixture alternately. Add banana mixture. Pour batter into pan.
Bake the cake for 1 hour in the preheated oven until a toothpick inserted into the center comes out clean. Place cake in freezer for 45 minutes after removing from oven. The cake will be moist.
Meanwhile, make frosting: Butter and cream cheese should be smooth. Mix in vanilla. Add confectioners sugar and beat on low until blended, then high until smooth.