Ingredients
1⅓cupsmashed bananas
2½tbsplemon juicedivided
1½cupsmilk
3cupsflour
1½tspbaking soda
¼tspsalt
⅔cupbuttersoftened
1cupwhite sugar
½cupbrown sugar
3eggslarge
1tspvanilla
8ozcream cheese
⅓cup buttersoftened
3½cupspowdered sugar
1tsplemon juice
1½tsplemon zestfrom 1 lemon
Preparation
Preheat oven to 350 degrees F. Grease and flour a 9×13-inch pan.
Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
Mix together mashed banana with 1 tablespoon lemon juice, set aside.
Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. Do not overmix. Fold in bananas. Pour into prepared pan.
Put into the oven and reduce heat to 300 degrees F. Bake 60 to 70 minutes or just until toothpick inserted in center comes out clean and do not over bake.
Remove from oven and place in the freezer for 45 minutes to make the cake extra moist.
Cool completely before frosting.
