It seems like most banana cakes taste basically just like banana bread, but this one is definitely cake. It is the very best banana cake recipe I've ever found--it's awesome! Don't be afraid to put the cake right from the hot oven into the freezer, but make sure you use a metal or pyrex baking dish.
(I meant to take a photo, but it got snarfed up before I had a chance, so this is lifted from the 'net.)
3/4 c. butter
2 1/8 c. sugar
2 t. vanilla
3 c. flour
1 1/2 t. baking soda
1/4 t. salt
1 1/2 c. buttermilk
2 t. lemon juice
1 1/2 c. mashed banana
Preheat over to 275 F. Grease & flour 9x13" baking dish (pyrex or metal).
In a small bowl combine mashed bananas and lemon juice. Set aside. In a medium bowl combine flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream 3/4 c. butter and sugar until light and fluffy. Beat in eggs one at a time; add vanilla.
Beat in flour mixture alternately with buttermilk. Stir in banana mixture. Pour batter into baking dish.
Bake in oven for 1 hour, or until toothpick comes out clean. Remove from oven and immediately place in freezer for 45 minutes.
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
3 1/2 c. powdered sugar
1 t. vanilla
DIRECTIONS: Beat all ingredients in order until smooth. Spread on cooled cake.