The key to this recipe is putting the cake in the freezer right after you take it out of the oven. It makes the cake soooo moist!! You'll love it, I promise. And notice that you bake it at a very low temperature - 275. It's not a typo.
3/4 c. butter (1 1/2 cubes)
2 1/8 c. sugar
1 t. vanilla
3 c. flour
1 1/2 t. baking soda
1/4 t. salt
1 1/2 c. buttermilk (or add 2 T. vinegar to fresh milk, let sit a minute)
1 1/2 c. ripe mashed bananas
Preheat oven to 275. Cream butter, sugar and eggs, one at a time. Stir in vanilla. Mix dry ingredients in a seperate bowl. Alternate adding the dry ingredients and the buttermilk to the egg/sugar mixture. Mix well and add bananas last. Grease and flour a 9x13 pan. Bake for 1 hour. May look like it's not quite done so bake for maybe 5 min. longer (not longer than 5 min.) Remove from oven and place immediately in your freezer. I place a dish cloth on top of whatever I'm sitting the cake on so the heat doesn't melt it in your freezer. Leave in the freezer for 45 minutes. Remove and frost with:
1/2 c. butter
1 8 oz. package softened cream cheese
3 1/2 c. powdered sugar
Mix well and spread on cooled cake. Add nuts on top if you like. You can also place nuts in the batter of the cake if you wish. It's really yummy!