I wish I could claim the ownership of this recipe, but the truth is, I got it so many years ago that I can’t remember where I got it from! I just know that it’s one of my family’s favorites, and I have been making this for special desserts and birthdays for most of my adult life. The recipe card where I hand printed the recipe years ago is nearly worn in two, and the blue ink faded so you can hardly read it. A while back I put several of my most favorites into my computer for safe keeping, and this was the first one I put in! Everyone loves this one! Try it. I’m sure you will too!!!
1 ½ cups mashed ripe bananas [bruised are good for this recipe]
2 tsp. lemon juice
3 c. flour
1 ½ tsp. baking soda
¼ tsp. salt
¾ c. butter, softened [use real butter – not margarine!]
2 ¼ c. granulated sugar
3 large eggs
2 tsp. vanilla
1 ½ c. buttermilk
CREAM CHEESE FROSTING
½ c. butter
1 (8-oz) pkg. cream cheese, softened at room temperature
1 tsp. vanilla
3 ½ c. confectioner’s sugar
1 c. chopped walnuts
Preheat oven to 275°.
Grease and flour a 9 x 13 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 oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting.
Purchase bananas when on sale, peel, and store in freezer in ziplock freezer bags. These bananas aren’t good for eating right out of the freezer, but can be used for baking or cooking with no problem! Lightly sprinkle with lemon juice to reduce browning. They will become very, very dark in the freezer, but the taste will not be lost! They are wonderful for this cake!