Best Ever Banana Cake With Cream Cheese Frosting

This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results.
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results.


INGREDIENTS
  • 1 1⁄2 cups bananas, mashed, ripe
  • 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

Frosting
  • 1⁄2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1  teaspoon vanilla
  • 3 1⁄2 cups icing sugar

Garnish
  •  chopped walnuts

DIRECTIONS
  1. Preheat oven to 275°F (135C).
  2. Grease and flour a 9 x 13 pan.