(as seen on Pennies on a Platter)

3/4 cup butter
2 1/4 cups sugar
3 large eggs
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups buttermilk
2 teaspoons lemon juice
3 ripe bananas, mashed

Preheat oven to 275˚F.

Grease and flour your choice pan.  (Time and temperature reflects a 9x13 or Tasty-Fill pan)

In a small bowl, mix mashed bananas with the lemon juice; set aside.

In a medium bowl, mix flour, baking soda, spices and salt; set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.

Pour batter into prepared pan and bake in preheated oven for 60 - 90 minutes, or until it passes the toothpick test.  Cool on rack.

(I cooled my cake for 10 minutes in the pan, then completely out of the pan on a wire rack.  Then, wrapped it with plastic wrap and froze it for 2 hours.  Meanwhile, I let some store-bought coffee ice cream soften on the counter, then filled in the cavities of the frozen cake.  I topped with whipped cream and froze it over night.  When ready to serve, let it sit for 10 minutes on counter before slicing.)

http://penniesonaplatter.com/2009/12/19/banana-cake/