BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING

"Ah, yes, he said...

I remember coming into the dining room

on that hot summer day in the Delta

and

having a glass of sweet tea and a serving

of Mama Lady's banana cake!"

There is probably not a Mississippi girl around

that doesn't know how to make a good banana cake.

"What could be more Southern, than a Mississippi Grandmother,

referred to as "Mama Lady!"

This was the darling's paternal grandmother,

and yes she was quite the lady.

They lived in the Mississippi Delta,

where she raised six children, two girls and four boys!

Now it was "Mama Lady" 

who was known as a phenomenal cook in Indianola!

Her banana cake was known far and wide.

But....
Perhaps this recipe may be equal to her prize wining cake! 

I love taking THIS recipe to family gatherings

when I want to feed a large crowd.
The manner in which to bake this cake
sounded like a mistake to me when I first
read the directions, but I found it
to be exact.
It is the moistest and lightest cake ever!

The darling always remembered Mama Lady's

banana cake being served on the big

dining room sideboard every Sunday

after Church, along with a big roast beef luncheon!
Now that's a lovely memory from childhood! 

THE 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

THE FROSTING

1/2 cup butter, softened

1 (8- ounce) package cream cheese, softened

3 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

Preheat oven to 275 degrees F (yes....this low temperature is correct). 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: 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.

~ Estelle's Sweet Tip: Sprinkle toasted walnuts on top of cake