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1
Preheat oven to 275 F. (That's not a typo, check your oven to be sure it is working properly.) Grease and flour a 9x13 pan. (Don't put it in a different sized pan, it won't work.)
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2
In a small bowl, mix mashed bananas with lemon juice; set it aside. In a medium bowl, mix flour, baking soda and salt; set it aside.
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3
In a large bowl, cream 3/4 c. butter, and the 2 1/8 c. sugar until light and fluffy. Beat in eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternating with the buttermilk. Stir in banana mixture. Pour batter into the prepared pan.
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4
Bake in preheated oven for 1 hour, or until toothpick inserted into the center of the cake comes out clean. Remove pan from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
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5
For the frosting: In a large bowl, cream 1/2 c. butter and cream cheese until smooth. Beat in 1 t. vanilla. Add powdered sugar and beat on low speed until combined, then beat on high until frosting is smooth. Spread on cooled cake.
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6
Putting chopped pecans around the outside edge is optional. Normally I don't unless it is a special occasion.
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7
Pyrex dishes can go from oven to freezer without harming them. However, glass tends to cook hotter than metal cake pans. This recipe is not conventional by sticking the cake in the freezer. Mary's son worked at a large bakery, and he said they stuck all cakes in the freezer to make them moist. It works very well for this cake. This is the only reason you put it in the freezer.
