Ingredients
- 1½ cup mashed bananas
- 2½ Tbs lemon juice, divided
- 1½ cups milk
- 3 cups flour
- ½ Tbs baking soda
- ¼ tsp salt
- ½ cup butter, softened
- 1 cup white sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla
Frosting
- 8 oz cream cheese
- ½ cup butter, softened
- 3 – 3½ cups powdered sugar
- 1 tsp lemon juice
- 1½ tsp lemon zest
Directions
- Preheat oven to 350°. Grease and flour a 9 x 13 pan.
- Place 1½ Tbs lemon juice in a measuring cup. Top to 1½ cups with milk. Set aside.
- Mix together mashed banana with 1 Tbs lemon juice. Set aside.
- Beat together butter, brown and white sugar until combined. Stir in eggs and vanilla until mixed.
- Combine flour, baking soda, and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture, stirring just until combined.
- Fold in bananas. Pour into prepared pan.
- Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not overbake).
- Remove from oven and cool completely.
Frosting
Cream together butter & cream cheese until fluffy. Add in lemon zest and juice. Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.
Note: The cooking time on this cake can vary greatly! Mine (along with many readers) takes about 60 minutes. Check your cake at 55 minutes. If it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes, depending on your oven). The result will be a moist and irresistible banana cake.
Ingredients
