Best Banana Cake

I found this recipe on Allrecipes.com and it is one of the best cakes I've ever enjoyed. Did you know you can freeze bananas? If you find them ripening and don't have time to use them, wrap unpeeled bananas in paper towels and put in a zip lock bag. Thaw when you're ready to make this cake or banana bread. Also, if you don't have buttermilk it is easy to make. See below.

BEST BANANA CAKE

• ¾ cup butter
• 2⅛ cups white sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1½ teaspoons baking soda
• ¼ teaspoon salt
• 1½ cups buttermilk
• 2 teaspoons lemon juice
• 1½ cups mashed bananas
• ½ cup butter, softened
• 1 (8 ounce) package cream
• cheese, softened
• 3½ cups confectioners’ sugar
• 1 teaspoon vanilla extract

• Preheat oven to 275 degrees. 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 ¾ cup butter and 2⅛ cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, 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, cream ½ cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Buttermilk Substitute

• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.