Preheat oven to 275 F

In a small bowl, mix together milk and vinegar and set aside

In a mixer, cream butter and sugar until light and fluffy

Add bananas and mix until smooth

Stir in eggs and vanilla

In a bowl, mix flour baking soda and salt

Alternate adding flour mixture and milk mixture. Stirring until just combined.

Pour into well greased 9×13 metal pan (don’t use glass!) and bake for an hour or until a toothpick inserted in the center comes out clean

Remove from oven and place directly into the freezer for 45 minutes.

Frost with caramel frosting after cake is removed from freezer.

In a small saucepan, melt butter.

Add sugar and milk and cook over medium low heat until the sugar is fully dissolved, about two minutes.

Remove from heat and add vanilla.

Transfer to your mixer bowl. Beat on medium, adding a little powdered sugar at a time. Adjust by adding more sugar or milk until you reach your desired consistency.