This cake reminds us of my favorite banana cupcake. It’s soft, fluffy and incredibly moist and topped with my favorite cream cheese.
1⅓ cup mashed bananas
2½ tablespoons lemon juice, divided
1½ cups milk
3 cups flour
½ tablespoon baking soda
¼ teaspoon salt
⅔ cup butter, softened
1 cup white sugar
½ cup brown sugar
3 large eggs
1 teaspoons vanilla
8 oz cream cheese
⅓ cup butter, softened
3 – 3.5 cups powdered sugar
1 teaspoon lemon juice
1½ teaspoons lemon zest (from 1 lemon)
Preheat oven to 350°. Grease and flour a 9 x 13 pan.
Place 1½ tablespoons lemon juice in a measuring cup. Top to 1½ 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. Bake 60 – 70 minutes (see note
below) or just until toothpick inserted in center comes out clean (do not over bake).
Remove from oven and cool completely.
Cream together butter & cream cheese until fluffy. Add in lemon zest and juice. Add
powdered sugar a little at a time until you reach desired consistency. Spread over
Source : allrecipes.Com