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Preheat oven to 275u00b0F. Grease a cake pan with butter or cooking spray (see below for note about bake time).
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Mix flour, baking soda, and salt together in a bowl. Set aside. Mix mashed bananas with lemon juice in a separate bowl, set aside.
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With an electric mixer, cream together butter and sugar until light in color and fluffy. Add eggs one at a time until fully mixed in, then add vanilla. Alternate adding flour mixture with buttermilk, about 1/3 of each at a time, until a smooth batter forms. As soon as ingredients are mixed in, turn off the mixer. Stir in the banana mixture and pour batter into the pan.
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Bake cake for 1 hour or as long as it takes for a toothpick, fork, or cake tester to come out clean when inserted into the middle of the cake. This may take up to 90 minutes for thicker cakes.
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When the cake is fully cooked, place immediately into the freezer for 45 minutes, then remove.
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For the icing, beat butter, cream cheese, powdered sugar, and vanilla together until very creamy and smooth. Add a tiny bit more powdered sugar if needed to thicken the frosting. Spread over the cooled cake. Enjoy!
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Notes:
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1. Cook time will depend on what type of pan you use for baking. Keep the low temperature regardless, and begin with 1 hour of cook time. After that, test every 10 minutes until a toothpick or tester comes out clean. Cupcakes will take closer to 45 minutes, a large springform took 85 minutes. You'll know when the cake is done by the tester!
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2. If you don't have buttermilk, milk with 1 tablespoon of vinegar or lemon juice mixed in works fine.
