Recipe and Photo Courtesy of allrecipes.com
3/4 cup butter
2 cups white sugar
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 ripe, mashed bananas
Preheat oven to 275 degrees F (this is not a typo - bake this cake low and slow). 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 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 pan.
Bake in preheated oven for 60 - 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Do not over bake. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
Frost with Cream Cheese Frosting and sprinkle with nuts, if desired. This is a dense cake, but oh so good.