This banana cake was the best combination of banana bread and cake. It rose beautifully, was light and fluffy, but still hearty like banana bread. Topped with cream cheese frosting it is a sure-fire crowd pleaser. Recipe courtesy of yellowblissroad.com.

• 3 ripe bananas mashed
• 2 1/2 tablespoons lemon juice divided
• 1 1/2 cups milk
• 2/3 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla
• 3 cups flour
• 1 1/2 teaspoons baking soda*
• 1 teaspoon salt
• Cream cheese frosting

Preheat the oven to 350. Grease and flour and 9×13 pan. Measure 1 1/2 cups of milk, and add 1 1/2 tablespoons of lemon juice. In a separate bowl, mix the mashed bananas with the other tablespoon of lemon juice and set aside. In a large mixing bowl, stir together the 2/3 cup vegetable oil with the granulated and brown sugar. Then 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 to the large mixing bowl. Mix well. Add 1/2 cup of the milk/lemon juice mixture and blend. Add another cup of flour and mix. Then another 1/2 cup of milk and mix. Repeat with the remaining one cup of flour and 1/2 cup of milk. Fold in the bananas, and pour into your prepared 9×13 pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs (Mine was finished in 50 minutes). Let the cake cool completely, and then frost with the Cream Cheese Frosting.

*If baking at altitude, reduce baking soda to 1 teaspoon and add an extra 1/4 cup of flour. You could also sub buttermilk for the sour milk mixture.