I just got a new stand mixer so I was pretty excited to use it for this recipe!
For this you will need:
1-1/3 cup mashed bananas (about 2 bananas)
2-1/2 tablespoons lemon juice (divided
1-1/2 cups milk
3 cups flour
1/2 tablespoon baking soda
1/4 teaspoon salt
2/3 cup butter (softened)
1 cup white sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla
8 oz. cream cheese
1/3 cup butter (softened)
3 to 3-1/2 cups powdered sugar
1 teaspoon lemon juice
1-1/2 teaspoons lemon zest (from 1 lemon)
Preheat oven to 350°. Grease a 9″ x 13″ pan.
Place 1-1/2 tablespoons lemon juice in a measuring cup. Add 1-1/2 cups milk. Set aside.
Mix together mashed banana with 1 tablespoon lemon juice and set aside.
Beat together butter, and the brown and white sugars 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, mixing until just combined. (Do not overmix). Fold in bananas.
Pour into prepared pan.
Put into the oven and reduce heat to 300°. Bake 60 – 70 minutes. (Because all ovens are different, check at 55 minutes to see if a toothpick inserted comes out clean).
Remove from oven and place int he freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.
To make frosting, cream together butter and 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.