Use up your ripe bananas by making this delicious Banana Cake with Pineapple Cream Cheese Frosting! It's a tropical-themed cake that is perfect for any occasion!
Preheat your oven to 350 degrees F. Grease and flour a 9x13 baking pan.
Measure 1 1/2 cups of milk and add 1 1/2 tablespoons of lemon juice. Set aside.
In a separate bowl, mix the mashed bananas with the other tablespoon of lemon juice. Set aside.
In a large mixing bowl, stir together the 2/3 cup vegetable oil with the granulated sugar and brown sugar.
Add the eggs one at a time, stirring well after each egg.
Add the teaspoon of vanilla and mix well.
Add 1 cup of the flour, along with the 1/2 teaspoon of salt and 1 1/2 teaspoons of baking soda. Mix well.
Add a half cup of the milk/lemon juice mixture and blend.
Add another cup of flour and mix. Continue alternating adding the milk/lemon juice and remaining flour. Mix well.
Fold in the mashed bananas. Pour into your prepared 9x13 pan.
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Let the cake cool completely. Then frost with the Pineapple Cream Cheese Frosting.
Cream together the softened cream cheese and butter until fluffy.
Add the crushed pineapple and blend.
Add 4 cups of powdered sugar and mix well. If frosting is too soft, add another cup of powdered sugar.
The recipe for the Pineapple Cream Cheese Frosting makes a very large amount of frosting. You may cut the recipe in half if desired. If you wish to make the frosting without the pineapple, reduce the amount of powdered sugar to 3 1/2 cups and add 1/2 teaspoon vanilla extract.