Moist banana cake with cream cheese

Prepare the banana cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a small bowl, combine the mashed bananas and lemon juice and set aside.
In another bowl, combine the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat the eggs one at a time, then add the vanilla extract.
Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix just until combined.

Stir in the mashed bananas.

Pour the batter into the prepared baking pan and spread evenly.

Bake the cake:
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the cream cheese frosting:
In a large bowl, beat together the butter and cream cheese until smooth.
Gradually add the powdered sugar, a cup at a time, beating well after each addition.
Add the vanilla extract and mix until the frosting is smooth and creamy.
Decorate the cake:

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