2 tsp lemon juice
4 ripe bananas
3 cups of flour
1.5 tsp of baking soda
1/4 tsp of salt
1 1/2 sticks of butter softened
2 cups of sugar
3 eggs
2 tsps of vanilla
1.5 cups of buttermilk

1 stick of softened butter
1 block of cream cheese
1 tsp vanilla
3.5 cups of powdered sugar


Preheat oven to 275°. Mash bananas well and add in the lemon juice. In a separate bowl, combine flour, baking soda and salt; set aside. Beat together the butter and sugar until smooth. Add the eggs and vanilla. Stir the dry ingredients and buttermilk alternately. Lastly, add the bananas. Pour into a 9×13 baking dish and bake for 1 hour and 10 minutes at 275°. Immediately after the cake is done baking, cool in the freezer for 45 minutes. While the cake is cooling, make the frosting.

Combine the soft butter, vanilla and cream cheese. Beat until smooth. Slowly add the powdered sugar, scraping down the sides of the bowl to avoid any lumps. Beat on high for 2 minutes to fluff up the frosting and smooth out any last clumps of butter. Frost the cooled cake and sprinkle the top with pecans, walnuts, or leftover banana slices