- CREAM CHEESE ICING:
- 1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
- 2 tsp lemon juice
- 3 cups all-purpose flour
- 1.5 tsp baking soda
- 1/4 tsp salt
- 3/4 cup soft butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)
- 1/2 c softened butter
- 8 oz cream cheese, room temp.
- 1 tsp vanilla
- 3.5 cups icing sugar
Adapted from happyhooligans.ca
Pre-heat oven to 275 degrees, and grease and flour (or spray), a 9×13 cake pan.
Mash banana and mix with lemon juice and set aside.
In a med bowl, mix flour, baking soda and salt. Set aside.
If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
In a large bowl, cream butter and sugar.
Beat in eggs, one at a time. Stir in vanilla.
Beat in flour mixture alternately with buttermilk.
Stir in bananas.
Pour into greased/floured (or sprayed) cake pan and bake at 275º for 1 hour and 10 mins (or until knife comes out clean).
Cream butter and cream cheese.
Beat in vanilla and icing sugar on low until combined, then high until smooth.