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1
For the cake:
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Preheat the oven to 350u00b0F. Using cooking spray, coat a 13 x 9-inch cake pan.
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In the bowl of a stand mixer, cream butter and sugar together until light and fluffy 3 - 4 minutes. Add eggs, one at a time, beating well after each addition. Add mashed bananas into the mixing bowl and mix thoroughly.
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Sift dry ingredients (flour through salt) into another bowl then add it 1/3 at a time into the butter and egg mixture. Mix until the flour has been fully incorporated. Add the buttermilk and the vanilla. Mix for 1 minute. Pour batter into the prepared pan.
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Set it on the middle rack of the oven and bake 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven. Cool in the pan on a rack for 2 hours.
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For the fudge:
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Line a 13 x 9 inch pan with parchment paper allowing paper to hang over the edges.
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Melt the chocolate and butter in a saucepan over low heat. Mix melted chocolate and the other fudge ingredients using a stand mixer. Pour the fudge into a thin layer in the bottom of the pan. Place pan in the fridge so it will set, about 2 hours.
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For the cream cheese frosting:
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Cream together cream cheese and butter in a mixing bowl using an electric mixer. Slowly sift in confectioners' sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice. My mixture was too runny so I kept adding more confectioners' sugar a couple tablespoons at a time until I had the desired consistency.
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Assembly:
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Peel the fudge from the parchment if necessary and place on top of the baked cake. Finish by spreading the cream cheese frosting over the the fudge layer. Serve and enjoy!
