1/2 cup butter, softened
1 /2 cup shortening
2 eggs
1/2 cup all-purpose flour
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 tablespoon vanilla extract
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 (3 ounce) packages cream cheese, softened
3 cups banana slices
3 tablespoons lemon juice
2 cups frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease first 6 pans of a 9x13 inch pan.
In a large bowl, cream together butter and shortening until smooth. Beat in eggs and flour. In a separate bowl, combine cream cheese, sugar, blended bananas, cream cheese in greased 9x13 inch pan and lemon juice. Fold the mixture into the cream cheese. Pour mixture into prepared pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in dish of refrigerator. Melt whipped topping by placing one layer in the center of a large glass cupcake pan. Drizzle the cream cheese frosting mixture over rolled cake. Serve topped with whipped topping, bananas and lemon juice.