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Instructions |
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1. Preheat oven to 350°. Grease and flour a 9 x 13 pan.
Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2
cups with milk. Set aside.
Mix together mashed banana with 1 tablespoon lemon juice, set
aside.
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2. Beat together butter, brown and white sugar until combined. Add in
eggs one at a time and vanilla. Mix on high until light and fluffy
(almost the texture of frosting).
Combine flour, baking soda and salt in a medium bowl. Alternate
adding flour mixture and milk to egg mixture stirring just until
combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
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3. Put into the oven and reduce heat to 300 degrees. Bake 60 – 70
minutes (see note below) or just until toothpick inserted in center
comes out clean (do not over bake).
Remove from oven and place in the freezer for 45 minutes to make
the cake extra moist. Cool completely before frosting.
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4. FROSTING
Cream together butter & cream cheese until fluffy. Add in lemon zest
and juice.
Add powdered sugar a little at a time until you reach desired
consistency. Spread over cooled cake.
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Originally Submitted
9/9/2018
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