Heat oven to 375°. Grease and flour a 9 x 13 pan, a muffin tin or pan with mini squares.

Smash banana with fork and add lemon juice; set aside.

In a separate bowl whisk together flour, baking soda and salt; set aside.

In mixing bowl, or stand mixer bowl, beat 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 (or milk). Stir in mashed bananas.

Pour batter into pan and bake for about hour (for cake), 20-25 minutes for mini cakes - or until toothpick inserted in center comes out clean.

The original recipe calls for placing in freezer for 45 minutes, but I didn't do this step. Apparently, this step will make the cake very moist.

For the frosting, beat butter and cream cheese until smooth and creamy. Beat in vanilla.

Add confectioner's sugar and beat on low speed until combined, then on high speed until frosting is smooth.

Spread on cooled cakes, or use a pastry bag with a Wilton Star Tip (1M).