Presented by Hometown Breakfast, Bar & Grill
- 2 cups very ripe bananas, mashed by hand
- 1 tsp. lemon juice
- 3 cups flour + more for dusting pan
- 1 T baking soda
- 1/4 teaspoon salt
- 3/4 lb. butter, softened
- 2 cups sugar
- 3 eggs
- 1/2 T vanilla extract
- 1 1/2 cups buttermilk
- 2 1/2–3 cups cream cheese frosting, homemade or prepared
- Walnuts for garnish
In a small mixing bowl, stir lemon juice into bananas. Set aside.
In a separate medium bowl, combine flour, baking soda, and salt. Set aside.
Using a stand mixer with a paddle attachment, cream butter and sugar on medium speed (setting #2) for 2 to 3 minutes or until light and fluffy. Reduce mixer speed to low (setting #1) and add eggs, one at a time until fully incorporated, then add vanilla. Next, alternate adding buttermilk and flour mixture in increments of about one-fourth each. Scrape bowl and re-mix to ensure all ingredients are blended evenly. Fold in mashed bananas.
Grease a 6 x 9-inch loaf pan with shortening and line bottom with parchment paper, greasing paper as well. Dust pan with flour, shaking out any excess. Pour batter into pan. Bake in an oven preheated to 275°F for about 90 minutes. Remove from oven and set on a rack to rest and cool to room temperature.
Remove cake from pan and cut horizontally. Spread 1/2-inch of frosting on the bottom half and place the other half on top. Coat the entire cake, top and sides, with frosting. If desired, pipe a swirl design on the edges. Arrange walnuts on top and serve.