Preheat the oven to 275F. Grease a cake pan (see below for bake time note) with butter or cooking spray.

Mix the flour, baking soda, and salt together in a bowl. Set aside. Mix the mashed bananas with the lemon juice in a separate bowl, set aside.

With an electric mixer, cream together butter and sugar until light in color and fluffy. Add the eggs one at a time until fully mixed in, then add the vanilla. Alternate adding the flour mixture with the buttermilk, about ⅓ of each at a time, until a smooth batter forms. As soon as the ingredients are mixed in, turn off the mixer. Stir in the banana mixture and pour the batter into the pan.

Bake the 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.

When the cake is fully cooked, place immediately into the freezer for 45 minutes, then remove.

For the icing, beat the 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!