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1
Cream together cream cheese and butter in a mixing bowl.
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2
Slowly sift in confectioners' sugar and continue beating until fully incorporated. Mixture should be free of lumps.
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3
Stir in vanilla and lemon juice. My mixture was too runny. So I kept adding more confectioners sugar a couple of tbsp at a time until I had the desired consistency.
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4
Line a 13 x 9 inch with parchment paper and spray with cooking spray.
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5
Melt the chocolate and butter in a sauce pan.
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6
Mix into the other fudge ingredients in a stand mixer.
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7
Pour the fudge into a thin layer on the bottom of the pan.
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8
Place in the fridge so it will set - about 2 hours.
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9
Meanwhile, preheat the oven to 350u00b0. Use cooking spray on 13 x 9-inch cake pan.
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10
In 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.
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11
Mash banana in bowl. Then, add mashed bananas to the mixing bowl and mix thoroughly.
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12
Sift dry ingredients and add to butter and egg mixture. Add it 1/3 at a time. Finally, mix until the flour has been fully incorporated.
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13
Add the buttermilk and the vanilla. Mix for 1 minute. Pour batter into the prepared pan.
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14
Set on the middle rack of the oven and bake 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack for 2 hours.
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15
Grab the fudge and peel it off the parchment paper. Place it on top of the banana cake.
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16
Finish by frosting the fudge topped cake with the Cream Cheese Frosting.
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17
Serve and enjoy!
