This Cake will make you go BANANAS!

 This is my favorite banana cake ever! I discovered a new technique of freezing a cake after it's out of the oven to guarentee moistness, especially with banana and carrot cakes, and let me tell you, it's magical:) I love playing with all kinds of pans, so I made a standard cake out of it, and of course the giant cupcake. The cupcake was for Mark's Birthday, my friend and co-worker at work, and one day we will be challenging him to eat the whole thing:)

Ingredients:

4-5 ripe bananas, mashed (I like to use 5)

Juice of one lemon

 3 sticks of butter, softened

2 cups sugar

1/2 cup brown sugar

3 eggs

1 cup sour cream

             1/4 cup of baileys (optional)

      3 cups flour
1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

 1.5 cups of buttermilk

Frosting:

1 stick butter, softened

1 8ounce of cream cheese, softened

3 cups of powdered sugar

2 tablespoons of baileys (optional) or vanilla

Topping:

3/4 cup of flour

1/2 cup sugar

1/2 cup brown sugar

1/2 teaspoon salt

3/4 cup oatmeal

1 stick cold butter, diced

3/4 cup of walnuts or pecans

Preheat 275 degrees. Spray any pan you'd like to use with spray, butter or oil. Depending on the size of the pan, you  might have extra which you can always bake in another pan. Mash banana with lemon in small bowl. With a mixer, cream the butter, sugars, until light and fluffy. Beat in eggs, sour cream, and baileys. Mix flour, baking soda and salt in another bowl. Beat in flour mixture and buttermilk into butter/sugar mixture. Then banana mash last. Pour into pan and bake for about 1hour and 15 minutes. This bakes differently depending on the oven, so might be longer. Just make sure to test with toothpick, and if it comes out clean, it's ready to come out of the oven. Remove from the oven and place directly in the freezer for an hour.

For the topping, combine all the ingredients in a food processer. Spread on cookie sheet on parchement paper for 15 minutes until golden brown at 350 degrees. Let cool, this will set into a crumble. Break up into pieces.

Frosting, beat the cream cheese and butter until fluffy. Add in baileys. Add in sugar one cup at a time.

To assemble: take cake out the freezer, spread the frosting on cake then add the crumble. Serve right away, or this can sit overnight in the refridgerator. This can be made days in advance and still be DELICIOUS!