Banana Cake with Peanut Butter Cream Cheese Frosting

1. Preheat oven to 275ºF. Grease and flour pan(s). Cake works well in most size of pans: 9×13, 2 9′ round pans, even as cupcakes.

2. Mash bananas well. Add lemon juice and set aside.

3. Mix together flour and baking soda. Set aside.

4. In a mixer, cream together the butter and sugar until light and fluffy. Add eggs 1 at a time, beating well after each. Add vanilla.

5. Beat in flour mixture, alternating with buttermilk, ending with flour.

5. Mix in the mashed bananas.

6. Pour into greased pan(s), bake 1 hour or until an inserted toothpick comes out clean.

7. Remove from the oven and place cakes in the freezer for 45 minutes.

8. For the icing, combine cream cheese, butter and peanut butter in a mixer. Mix well until totally blended. Slowly add in the icing sugar until you reach your desired consistency.

Ice cakes when they are totally cooled. If doing a layered cake, add slices of banana in between the layers with some icing for an extra bit of flavor.

Store in the fridge, taking the cake out about 30 minutes before serving to come to room temperature.