The banana cake


°1⅓ c mash bananas
°2½ tablespoons lemon juice, divided
°1½ cups of milk
°3 cups flour
½ tablespoon baking soda
°¼ tsp salt
°⅔ cup butter, softened
°1 cup white sugar
°½ cup brown sugar
°3 large eggs
°1 teaspoon of vanilla
°8 oz cream cheese
°⅓ cup butter, softened
°3 to 3. 5 cups powdered sugar
°1 teaspoon lemon juice
°1½ teaspoons lemon zest (from 1 lemon)


Preheat the oven to 350°. Grease and flour a 9 x 13 pan.
Put 1½ tablespoon of lemon juice in a measuring cup. Top with 1½ cups of milk. Put aside.
Mix the mashed banana with 1 tablespoon of lemon juice, set aside.
Beat butter, brown sugar & white sugar to mixed. Add the eggs one by one
and vanilla. Blend over high heat until light and fluffy (almost the texture of frosting).
Blend flour, baking soda & salt in bowl. Alternate adding the flour mixture
and milk and egg mixture, stirring until combined. (Do not over mix). Collapse
bananas. Pour into prepared pan.
Put in the oven and reduce the heat to 300 degrees. Bake 60 – 70 minutes (see note
below) or until a toothpick inserted in the center comes out clean (do not overcook).
Remove from the oven and let cool completely.
Cream the butter and cream cheese together until fluffy. Add lemon zest and juice. Add
powdered sugar little by little until the desired consistency is obtained. Distribute on
cooled cake.

Enjoy !