It is the same blog where I found my favorite browned butter cookies.
1 1/2 cups bananas, mashed, very ripe 2 teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 1/8 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk
-Preheat oven to 275°. -Grease and flour a 9 x 13 pan or bundt pan. -In a small bowl, mix mashed banana with the lemon juice; set aside. -In a medium bowl, mix flour, baking soda and salt; set aside. -In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. -Beat in eggs, one at a time, then stir in 2 tsp vanilla. -Beat in the flour mixture alternately with the buttermilk. -Stir in banana mixture. -Pour batter into prepared pan and bake in preheated 275 F. degree oven. Check it in about one hour (my 9x13 took closer to 1 1/2 hours, and I heated the oven to 290 because I was getting impatient), Bake until a toothpick inserted in center comes out clean. -Remove from oven and place directly into the freezer for 45 minutes. This will make the cake soooooo moist and easy to frost.
* I dont know how my friend does it but I take the cake out of the pan and wrap in plastic wrap before I put it in the freezer. I do this whenever I bake any cake because I love moist cakes!
Cream Cheese Frosting
8 ounces cream cheese , softened but still cool 5 tablespoons unsalted butter softened, but still cool 1 tablespoon sour cream 2 teaspoon vanilla extract 1 1/4 cups confectioners' sugar (4 1/2 ounces) milk
* I did this amount of frosting for book club, and I didn't feel like it was enough. When I brought it to institute I doubled this recipe and I thought it was perfect, but I LOVE frosting. I also didn't add any milk.
Mix all ingredients in a medium bowl with a hand mixer until smooth. Icing will be thick. Spread on the cake as is or add additional milk by the tablespoons until it is a consistency you like. Spread on cooled cake.