Ingredients:

3/4 cup unsalted butter

2 1/4 cup sugar

3 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour / plain flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups buttermilk

2 teaspoons fresh lemon juice

1 1/2 cups very ripe bananas, mashed

1/2 cup unsalted butter, softened (frosting)

8 ounces cream cheese, softened (frosting)

3 1/2 cups powdered sugar / icing sugar (frosting)

1 teaspoon vanilla extract (frosting)

Directions:

1. Preheat oven to 275 degrees F / 135 degrees C / Gas 1 Very Cool or Very Slow. Spray a 9 x 13 inch baking dish with nonstick cooking spray. Set aside.

2. Mix mashed bananas with lemon juice. Set aside. Whisk together flour, baking soda and salt in a small bowl. Set aside.

3. In a large bowl, using an electric mixer, cream together 3/4 cups butter and 2 1/4 cups sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. Stir in vanilla.

4. Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour. Add the bananas and mix just until evenly distributed. Spread batter into prepared pan.

5. Bake in preheated oven for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place immediately into freezer for 45 minutes.

6. To prepare the frosting. In a large bowl, using an electric mixer, cream together 1/2 cup butter and cream cheese until smooth. Add the vanilla and beat until combined. Turn the mixer on low and slowly add the powdered sugar.

7. Increase the mixer speed to medium and beat just until frosting is smooth. Do Not overbeat or frosting will become runny. Spread frosting over completely cooled cake.

Bon Appetit!