Cake:

• 1 1/2 c ripe bananas, mashed
• 2 tsp lemon juice
• 3 c flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 c butter softened
• 2 1/8 c sugar
• 3 eggs
• 2 tsp vanilla
• 1 1/2 c buttermilk

Frosting:

• 1/2 c butter, softened
• 8 oz cream cheese, softened
• 1 tsp vanilla
• 3 1/2 c powdered sugar

Garnish:

• chopped walnuts

Preheat oven to 275. Grease and flour a 9×13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in 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 tsp vanilla. Add the powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake and sprinkle with chopped walnuts is desired.