Banana Cake

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas

Frosting:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Or just add a little powdered sugar instead of the cream cheese frosting.
DIRECTIONS
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a
9x13 inch pan. In a small bowl, mix mashed bananas with 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 and 2 1/8 cups sugar until
light and fluffy. Beat in the eggs one at a time, then stir in 2
teaspoons vanilla. Beat in the flour mixture alternately with the
buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into
the center of the cake comes out clean. Remove from oven and place
directly into freezer for 45 minutes. This will make the cake very
moist.
For the frosting: I usually just use a little powdered sugar on the top instead of the frosting, but you can add the cream cheese frosting for a "dressier" cake. In a large bowl, cream 1/2 cup butter and cream
cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners
sugar and beat on low speed until combined, then on high until
frosting is smooth. Spread on cooled cake.

***I have never had a banana cake not be moist, but I put this in the freezer anyway! ***