BANANA CAKE WITH CREAM CHEESE ICING

Pinterest is amazing.  I find so many recipes, craft ideas and home improvements that I want to do.....Sometimes I just have to stay away.  I can't pin anymore cookies or cakes or crockpot recipes.   I have so many I want to make.   I have made several that I pinned and most are very good.  Those good ones I share with you guys.   Today, I have another wonderful, excellent recipe for a banana cake.  Nothing fancy, but wicked good.  I preferred to serve this cold.  Found this recipe at this week for dinner, at Jane's blog.  She found and made a couple of changes from Food.com. 

When I was in high school, I was friends with Nancy.  Well, I remember many times that Nancy's mother would make a banana cake.  I always loved that cake.  But, times come and go and I never made one until I saw Jane's banana cake. And I thought of Nancy and that banana cake her mom would make. 

Here was my opportunity and I am sure glad that I made this.    Hope you all enjoy.   Happy Fall. 

PRINT RECIPE

1 1/2 cups mashed ripe bananas  2 teaspoon lemon juice 3 cups flour 1 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cups softened butter 2 1/8 cups sugar 3 large eggs 2 teaspoon vanilla 1 1/2 cups buttermilk Cream Cheese icing 3/4 cups softened butter 1 ( 8ounce) package of cream cheese, softened 1 teaspoon vanilla 3 1/2 -4 cups powdered sugar Grease and flour a 9x13 inch baing pan or two 9 inch round cake pans.   Set aside  Preheat oven  to 300 degrees Jane indicated she had extra batter when she used the round baking pans.   Fill them about half way - the cake grows when baking. In a small bowl mix with a mixer the bananas and the lemon juice.  Mix well no lumps allowed   set aside. In another bowl, add the flour, baking soda and salt and whisk this together and set aside. In a large bowl add the butter and the sugar and mix until light and fluffy.  Beat in the eggs, one at a time and then add the vanilla.    Add the flour mixture alternately with the buttermilk.   Stir in the well beaten banana mixture.    Pour into the prepared pan and bake for about 40-45 minutes or until toothpick comes clean in center of cake.  Watch your time, don't over bake it.  The round pans will bake faster.   So adjust according to the pans used and your own oven.  ***I did this because the directions said too.........As soon as the cake is done place the cake directly into the freezer for about 45 minutes.  If baking in round pans allow to cool in the pans for about 5-10 minutes then remove them from the baking pans and place in freezer.   The orginal claims this immediate freezing step will make the cake very moist and your cake is ready to frost sooner.     To make the icing, place the butter, cream cheese, and vanilla in the mixing bowl.  Mix well then add the powdered sugar, keep adding until the desired consistency.  Spread on cooled cake Enjoy, I kept the cake in the ice box and found I prefered to serve it cold..............................yummy,   andi    sharing with  Chicken Chick