Banana Cake

Ingredients:

3/4 Cup Butter (6oz)
2 Cups Sugar
3 Eggs
2 tsp Vanilla
3 Cups Flour
1.5 tsp Baking Soda
1/4 tsp Salt
1.5 Cups Buttermilk
2 tsp Lemon Juice
1.5 Cups Ripe Mashed Bananas (3 medium bananas)
Walnuts (optional)

For The Frosting:

1/4 (2oz) Cup Butter (softened)
100 gr Cream Cheese (softened)
2 Cups Icing Sugar
1/2 tsp Vanilla (optional) Leave out if you have the powdered form that burns mouth when eaten raw

Method:

Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy*. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.

Bake in preheated oven for 60-90 minutes  or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

For the frosting: In a large bowl (for splatter) cream the butter and cream cheese until smooth. Beat in vanilla. Add icing sugar and beat on low speed until combined, then on high until frosting is smooth (if runny, slowly add more icing sugar/cream cheese until desired consistency). Spread on cooled cake.

Can be eaten as is, or topped with chopped walnuts.

* The KEY is in the creaming of the butter and sugar. I used a stand mixer and creamed for 4-5 minutes. If using a hand mixer, you just need to mix longer. The butter/sugar mixture should be very light yellow and airy/fluffy. If you do this, your cake WILL NOT be dense.