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Buttermilk Banana Cake

Buttermilk Banana Cake
Meet the Cook: When I was a girl, this was my family's favorite Sunday cake. Since I'm "nuts" about nuts, I added the pecans. It became our youngsters' favorite as well. My husband and I have four grown children and seven grandchildren. -Arlene Grenz, Linton, North Dakota
12-16 ServingsPrep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup half-and-half cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • FROSTING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat
© Taste of Home 2013

2 of 2

Buttermilk Banana Cake (continued)

Directions (continued)

  • in the eggs, bananas and vanilla; beat for 2 minutes. Combine the
  • flour, baking powder, baking soda and salt; add to creamed mixture
  • alternately with buttermilk, beating well after each addition.
  • Pour into two greased and floured 9-in. round baking pans. Bake at
  • 375° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For filling, combine the sugar, flour and salt in a small saucepan.
  • Stir in half-and-half until smooth; add butter. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Remove from the
  • heat; stir in vanilla and pecans. Cool. Spread between cake layers.
  • In a chilled large bowl, beat whipping cream until soft peaks form.
  • Gradually beat in confectioners' sugar, a tablespoon at a time,
  • until stiff peaks form. Spread over top and sides of cake. Store in
  • the refrigerator. Yield: 12-16 servings.
Nutrition Facts: 1 serving (1 piece) equals 424 calories, 25 g fat (14 g saturated fat), 98 mg cholesterol, 350 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013