Prep & Cook Time: 1 hour 35 minutes
Servings: 15 servings.
Ingredients:
- 1 ½ cups milk
- 2 ½ tablespoons lemon juice divided
- 1 ⅓ cup mashed bananas
- ⅔ cup butter softened
- ½ cup brown sugar
- 1 cup Illovo sugar
- 3 large eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
Method:
- Preheat oven to 350°. Grease and flour a 9 x 13 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 of lemon juice, and 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°F. Bake 60 – 70 minutes (see note below) or just until a toothpick inserted in center comes out clean (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.
- 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 cooled cake.