3 ripe bananas
3 Tbsp sour cream
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk (or 1 1/2 Tbsp lemon juice, plus enough milk to make 1 1/2 cups total. Stir and let stand 5 minutes before using.)
Frosting:
6 Tbsp butter, softened
6 oz cream cheese, softened
3/4 teaspoon vanilla
2 2/3 cups powdered sugar
Garnish:
chopped walnuts
- Preheat oven to 275° (yes, that low!).
- Grease and flour a 9 x 13 pan.
- In blender, mix bananas with sour cream. Add lemon juice and blend a bit more; 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 (may take 15-30 minutes longer, depending on your oven).
- 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 3/4 teaspoon vanilla.
- Add powdered 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, if desired.
