• Heat oven to 275° F.

For the Cake

• Grease and flour a 9 x 13 inch baking dish, or two 9 inch round cake pans.
• In a bowl, mash the bananas with a potato masher and mix with the lemon juice. Set aside.
• In a medium bowl, mix together flour, salt, and baking soda. Set aside.
• In a large mixing bowl, cream together butter and sugar until light and fluffy.
• Beat in eggs, one at a time.
• Stir in vanilla.
• Beat in the flour mixture alternately with the buttermilk. Start and end with the flour.
• Stir in the banana mixture.
• Pour the batter into pan/pans and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean (for me it takes 70 minutes, but yours might be a different time, as ovens vary).
• Remove cake from oven and place pan/pans onto a baking sheet and put into the freezer for about 45 minutes. This makes the cake turn out very moist.

For the Frosting

• Cream the butter and cream cheese together until smooth and creamy.
• Mix in the vanilla.
• Add powdered sugar 1 cup at a time, with mixer on low speed, and beat until combined, then beat on high speed until frosting is very smooth.
• Frost cake once it has cooled.
• Sprinkle frosted cake with chopped walnuts or pecans.