Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting

serves 16-20
This cake is best if made at least 24 hours before serving, and tastes even better 2 days after making it. Store it in the fridge, but let it warm up a bit before serving (taking it out an hour or so beforehand should do it).

Cake:

3/4 cup butter

2 1/8 cups sugar

3 eggs

2 tsp vanilla

3 cups flour

1 1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups buttermilk

2 tsp lemon juice

1 1/2 cups mashed bananas

Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

3 1/2 cups confectioner's sugar

1 tsp vanilla

chopped walnuts, optional

Preheat oven to 275 degrees.

In a small bowl, mixed the mashed banana with the lemon juice and 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 the 2 tsp vanilla.

Beat in the flour mixture alternately with the buttermilk; do not overmix.

Stir in the banana mixture.

Pour batter into a greased and floured 9x13 inch baking pan and bake in preheated oven 1 hour or until a toothpick inserted in the center comes out clean (it took 1 hour and 25 minutes in my oven).

Remove cake from oven and place directly into the freezer (uncovered) for 45 minutes.

For the frosting, cream the butter and cream cheese until smooth; blend in 1 tsp vanilla.

Beat in the confectioner's sugar until smooth and spread on cooled cake.

If using, sprinkle walnuts over the frosting.