Preheat oven to 140 C / Gas 1. Grease and flour a 20x30cm tin. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, bicarbonate of soda and salt. Set aside.
In a large bowl, cream 175g butter and 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 tin.
Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
Meanwhile, make the icing. In a large bowl, cream 110g butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
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wonderful cake, moist, kept really well. Will use a little less icing sugar for topping and filling as was a bit sweet for me, but not for anyone else! I did not put in the freezer (not enough room at the time) Did not find topping runny, but am going to make again as a birthday cake for my daughter, she loved it so, and for asked for it. Great cake, will tell my friends. Thank you - 18 Aug 2014
My 1st time making banana cake, & this recipe didn't disappoint. I did not place in the freezer straight from baking as suggested as I did not want to warm the freezer and other food in there but it was still nice & moist. A lovely texture. It baked nice & flat on top so no need to level out. I used 2 x 20cm sandwich tins for the cake & also made 12 cupcakes (muffin cases) so there was ample mixture from this recipe.
I found the cream cheese icing to runny for piping & had to place on the fridge for 30 minutes before using. Hence the reason for a 4 star rating instead of 5. But everyone ate it.
May try if with chopped Walnuts added next time - 14 Feb 2014