The Best Banana Cake

15 servings

prepPreheat oven to 350°F / 175°C
prepGrease and flour a 9 × 13 pan
1 ½ cups / 360 ml milk	Combine milk & lemon juice	Alternate dry & milk into wet, fold in bananas	Pour into pan, bake 350°F / 175°C then 300°F / 150°C, 60–70 min	Freeze 45 min, cool completely	Spread frosting on cooled cake
2 ½ tablespoons / 37 ml fresh lemon juice (divided)
1 ⅓ cups / 320 g mashed bananas (about 4 medium bananas)	Mix bananas with lemon juice
⅔ cup / 150 g unsalted butter (softened)	Cream butter, sugars, eggs & vanilla
½ cup / 100 g brown sugar
1 cup / 200 g granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups / 360 g all-purpose flour	Combine flour, baking soda & salt
1 ½ teaspoons baking soda
¼ teaspoon salt
8 ounces / 225 g cream cheese	Cream butter & cream cheese	Add lemon zest & juice	Beat in powdered sugar until desired consistency
⅓ cup / 75 g butter (softened)
1 teaspoon fresh lemon juice (or vanilla extract)
1 ½ teaspoons lemon zest (from 1 lemon, optional)
3–3 ½ cups / 360–420 g powdered sugar

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