Banana Cake

I am not a banana fan, but I must admit that this is pretty tasty.  It went over really big a a church social and I was asked for the recipe by several.   A great way to use up those old bananas.

BANANA CAKE
(serves 12)

Cake Ingredients:
*4 ripe bananas, mashed
*juice of 1/2 lemon
*3 cups all-purpose flour
*1 1/2 baking soda
*1/2 teaspoon salt
*1 teaspoon ground cinnamon
*3/4 cup butter, softened
*1 1/2 cups granulated sugar
*3 eggs, large
*2 teaspoons pure vanilla extract
*1 1/2 cups buttermilk
*1 cup pecans, chopped (optional)

Frosting Ingredients:
*1/2 cup butter, softened
*1 (8 ounce) package cream cheese, softened
*1 1/2 teaspoons pure vanilla extract
*4 cups powdered sugar
*1-2 teaspoons milk, if needed
*1/2 cup pecans, chopped (optional)

Cake Directions:
~Grease & dust a 9X13 inch pan with flour.
~Preheat oven to 275 degrees.
~Mash bananas, lemon juice & vanilla in a small bowl.
~In a mixer bowl, cream butter & granulated sugar.
~Beat in eggs one at a time.
~Pour buttermilk into a measuring cup.
~In a small bowl, mix flour, baking soda & salt.
~Mix the flour mixture & buttermilk alternately into the sugar mixture.
~Pour cake batter into prepared pan.
~Bake for 1 to 1 1/2 hours, or until toothpick inserted into the center comes out clean.
~Remove from oven and immediately cover with plastic wrap until cake is completely cool.  This will keep the cake moist.

Frosting Directions:
~In a mixing bowl, cream butter, vanilla & cream cheese until very smooth.
~Add powdered sugar and mix until frosting is smooth.
~Add milk only if frosting is to thick.
~Mix in pecans.
~Spread over cake.

Variations:
`Make cupcakes.  Bake at 325 for 18-20 minutes.