2 eggs, beaten
1/4 cup EACH remaining lemon zest
1 1/2 teaspoons vanilla extract
1 cup milk
1 (18 ounce) can vanilla ice cream
3 cups bananas, split
1/2 cup brown sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 cup butter, melted
1 (18 ounce) can sliced bananas
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch square pans.
Beat eggs in large bowl one at a time into cream of banana until well combined. Beat in lemon zest and vanilla extract. For a lighter fragrance, beat in milk and eggs until fully combined. Stir in vanilla ice cream. Beat in bananas, brown sugar and lemon juice slowly.
Beat butter in small bowl until smooth. Stir into eggs mixture alternately with egg whisk or crumble ice cream with spoon tool. Pour batter all over cake.
Bake in preheated oven for 30 minutes, or until a toothpick inserted comes out clean. Let cool on wire rack. Cool completely. Dust with 3/4 cup white sugar. Garnish with sliced bananas. Frost outside of cake with butter. Drizzle with melted banana glaze. Fish wrapping tightly around edges of pan to prevent browning.
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