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Preheat oven to 350 degrees.
Grease and flour a bundt pan. Set aside.
Smash the bananas and mix in 2 tsp of lemon juice. Set aside.
Using a hand mixer or your stand mixer, combine butter, oil and sugar. Mix thoroughly.
Next, add eggs one at a time and mix just until combined.
Add vanilla, salt, and buttermilk. Mix well. Scrape edges and bottom of bowl to make sure everything is well combined.
Add baking soda and flour. Mix gently.
Then, add bananas and mix gently again.
Pour the cake batter evenly into the greased and floured bundt pan (do not fill bundt pan more than ⅔ full).
Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean.
Immediately after removing cake from oven, put cake (still in the pan) into your freezer and freeze for 45-60 minutes.
Next, make the Cream Cheese Icing.
In a medium-sized mixing bowl, add the softened butter and softened cream cheese. Beat for 2 minutes until smooth.
Add vanilla and mix until blended.
Then, add powdered sugar and beat until smooth. Add a pinch of salt with the powdered sugar, if using unsalted butter.
Remove cake from freezer after 45-60 minutes and frost with cream cheese icing.
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