*Ingredients
+For the cake
°1.5 cups very ripe bananas (3 fresh bananas or 4 thawed bananas, previously frozen)
°2 teaspoons lemon juice
°3 cups all-purpose flour
°1.5 teaspoons baking soda
°1/4 tsp salt
°3/4 cup soft butter
°2 cups of sugar
°3 eggs
°2 teaspoons vanilla
°1.5 cups buttermilk OR sour milk with a tablespoon of vinegar or lemon juice
+For the icing
°1/2 cup softened butter
°8 oz cream cheese temp.
°1 teaspoon vanilla
°3.5 cups icing sugar also called powdered sugar or icing sugar
*Instructions
Preheat oven to 275 F, and grease and flour (or spray), a 9×13 cake pan.
Mash the banana and mix with the lemon juice and set aside.
In a medium bowl, combine flour, baking soda and salt. Put aside.
If you are making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl and set aside.
In bowl, cream butter & sugar.
Beating eggs, one at time. Stir in vanilla.
Stir in the flour mixture alternately with the buttermilk.
Stir in bananas.
Pour into a cake tin and bake for 1h10 (or until a knife comes out clean). *if needed, bake longer, checking every 10 minutes, until cake is cooked through.
Immediately place in the freezer for 45 minutes. (if not completely cooled out of the freezer, allow to cool further before frosting).
Buttercream and cream cheese.
Stir in vanilla and icing sugar over low heat until combined, then over high heat until smooth.
Frost cake & Enjoy!
