• Preheat oven to 350°.
• Grease and flour a 9x13" pan.
  
• Place 1 1/2 tablespoons of lemon juice in a 2 cup measuring cup. Fill to 1 1/2 cups with milk. Set aside.
  
• Mix together mashed banana with 1 tablespoon lemon juice and set aside.
  
• In a large bowl, beat together butter, brown sugar, granulated sugar until combined.
  
• Add in eggs one at a time.
  
• Add in vanilla.
  
• Mix on high until light and fluffy (almost the texture of frosting).
  
• In a medium bowl combine the flour, baking soda, and salt.
  
• Alternate adding the flour mixture and the milk to the egg mixture stirring just until combines, don't over mix.
  
• Fold in bananas.
  
• Pour into prepared pan.
  
• Put in oven. Reduce heat to 300°. Bake 60-70 minutes, until toothpick inserted in center comes out clean.
  
• Remove from oven and place directly into freezer for 45 minutes to make the cake extra moist.
  
• Cool completely before frosting.
  

• Spray a 10" Bundt pan with nonstick spray.
• Preheat oven to 350°.
• In a large bowl cream together the butter and sugar.
• Beat in the eggs one at a time.
• Add in the bananas, sour cream, and baking soda; beat until smooth.
• Mix in the flour.
• Pour batter into prepared pan.
• Bake for 60 minutes-until toothpick comes out clean.
• Cool in pan for 10 minutes, then remove from pan and place on wire rack over a baking sheet.
• Using a skewer, poke holes around the top of the cake, going at least halfway down.
• Pour the caramel sauce over the top of the cake and into the holes.
• Allow the sauce to also drip down the sides of the cake.
• Cool completely and serve.

Caramel Sauce

• In a sauce pan mix together the brown sugar, milk, and butter.
• Bring to a gentle boil and cook until thickened.
• Remove from heat and stir in vanilla extract.
• Immediately pour over cake as instructed above.