Banana Cake
1 1/2 c bananas, mashed, ripe
2 tsp lemon juice
3 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 c butter, softened
2 1/8 c sugar
3 large eggs
2 tsp vanilla
1 1/2 c buttermilk
Preheat oven to 275. Grease a 9×13 pan. Mash bananas (I use my KitchenAid mixture to do this job). Mix in lemon juice and set aside. In a medium bowl sift together flour, baking soda and salt; set aside. In a large bowl cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
Cream Cheese Frosting
1/2 c butter, softened
1 (8 oz) package cream cheese, softened
1 tsp vanilla
3 1/2 c powdered sugar
Garnish:
chopped walnuts
Cream the butter and cream cheese until smooth. Beat in vanilla. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts if desired.
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