Banana Cake with Cream Cheese Frosting

This past weekend we had some friends up to the cabin.  I made this cake for dessert Saturday evening.  Turned out great even though the instructions were a bit odd.  But as much of the comments made by previous bakers stress, the cooking method is imperative for a moist cake.

Banana Cake with Cream Cheese Frosting

1 1/2 cups ripe bananas; mashed

2 teaspoons lemon juice

3 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cups butter; softened

2 1/8 cups sugar

3 eggs
2 teaspoons vanilla extract

1 1/2 cups buttermilk

Frosting

3/4 cup butter; softened

1 8 ounce cream cheese; softened

1 teaspoon vanilla

2 to 3 cups powdered sugar; to taste

Chocolate shavings or chopped walnuts

1.  Preheat oven to 275 degrees.  (that is not a typo)

2.  Grease and flour two 9-inch round cake pans.

3.  In a small bowl, mix mashed banana with the lemon juice; set aside.

4.  In a medium bowl, mix flour, baking soda and salt; set aside.
5.  In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. 

6.  Beat in eggs, one at a time, then stir in 2 teaspoons vanilla.

7.  Beat in flour mixture alternately with the buttermilk.

8.  Stir in banana mixture.

9.  Pour batter into prepared pan and bake in preheated oven for one hour and 15 minutes or until toothpick inserted in center comes out clean.

10.  Let cool 10 minutes and remove from pan.  Place immediately into freezer for 45 minutes.  This will make the cake very moist.

11.  For the frosting, cream the butter and cream cheese until smooth.

12.  Beat in 1 teaspoon vanilla.

13.  Add powdered sugar and beat on low speed until combined.  Then, continue to beat on high speed until frosting is smooth and whipped.

14.  Spread on cooled cake.

15.  Sprinkle with chopped chocolate shavings or finely chopped walnuts.