This banana cake is soft, fluffy, rich and oh so moist topped with a delicious silky, smooth cream cheese frosting with a hint of lemon.
In a medium bowl, mix the mashed banana with lemon juice and set aside.
In a large bowl, using a handheld or stand mix beat butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy about 4 minutes.
Combine flour, baking soda, baking powder and salt in a medium bowl. Alternate adding flour mixture and buttermilk to egg mixture stirring just until incorporated. (Be careful to not overmix). Fold in bananas. Pour into prepared pan.
Reduce heat to 300 degrees. Bake 60 – 70 minutes (check often baking times may vary) or until toothpick inserted in center comes out clean.
To make the cake extra moist, remove from oven and place in the freezer for 45 minutes. Once cooled, top with frosting.
Cream butter & cream cheese until fluffy. Add in lemon zest and lemon juice.
If you do not have buttermilk, add 1 1/2 tablespoons fresh lemon juice to a large measuring cup. Then top to with milk to make 1 1/2 cups total. Stir and set aside for at least 5 minutes. (use in place of buttermilk in this recipe.)
Recipe adapted from Spend with Pennies