1 1/2 cups bananas, mashed, ripe (I used 3 bananas)
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 (I didn’t have buttermilk, I put 1 1/2 tsp. of vinegar into milk to make buttermilk)
First preheat oven to 275°, grease & flour a 9 x 13 pan, in a small bowl, Mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter & 2 1/8 cups sugar until fluffy.
Beat in 3 large eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan & bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven & place directly into the freezer for 45 minutes. This will make the cake very moist.
Spread frosting on cooled cake. Garnish/Sprinkle chopped walnuts over top of the frosting.
Cinnabon Cream Cheese Frosting
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 tsp. lemon juice
1 teaspoon vanilla extract
1 tsp. whole milk
1/4 tsp. salt
3 1/2 cups of confectioner's sugar/icing sugar
Remove cream cheese from package & place in a bowl. Allow cream cheese to soften for about 15 minutes outside the refrigerator.
Measure out butter into a measuring cup & allow to soften for 5 minutes.
Combine cream cheese & butter in a large bowl with a hand mixer until the ingredients combine & start to cream.
Slowly add in the confectioner's sugar & beat until smooth & frosty.
Add 1 teaspoon vanilla extract, 1 teaspoon lemon juice, 1/4 teaspoon salt & 1 tablespoon of whole milk into the mixing bowl....