Ingredients :
For the Cake
1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
1/4 tsp salt
3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk OR milk soured with one tbsp vinegar or lemon juice
For the Frosting
1/2 cup softened butter
8 oz cream cheese room temp.
1 tsp vanilla
3.5 cups icing sugar also known as powdered sugar or confectioner’s sugar
Directions :
Pre-heat stove to 275 F, and oil and flour (or shower), a 9×13 cake dish.
Squash banana and blend in with lemon squeeze and put away.
In a drug bowl, blend flour, baking pop and salt. Put away.
On the off chance that you’re making your own buttermilk, consolidate milk and vinegar (or lemon juice) in a little bowl, and put away.
In a huge bowl, cream margarine and sugar.
Beat in eggs, each in turn. Mix in vanilla.
Beat in flour blend then again with buttermilk.
Mix in bananas.
Fill cake dish and heat 1 hour and 10 mins (or until blade tells the truth). *if need be, cook longer, checking at regular intervals until cake is completely cooked.
Promptly place in cooler for 45 minutes. (while possibly not totally cool upon expulsion from cooler, let cool further prior to icing).
Cream spread and cream cheddar.
Beat in vanilla and icing sugar on low until consolidated, then high until smooth.
Glaze cake and appreciate!