Buttermilk Banana Cake
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
YIELD: 16 servings.
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
Ingredients
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3/4 cup butter, softened
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1 cup sugar
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1/2 cup packed brown sugar
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2 eggs
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1 cup mashed ripe bananas (about 2 medium)
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1 teaspoon vanilla extract
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2 cups cake flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup buttermilk
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FILLING:
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1/2 cup sugar
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
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1/2 cup half-and-half cream
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2 tablespoons butter
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1 teaspoon vanilla extract
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1/2 cup chopped pecans
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FROSTING:
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2 cups heavy whipping cream
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1/4 cup confectioners' sugar
Directions
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1.
In a large bowl, cream butter and sugars until light and fluffy. Beat 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.
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2.
Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3.
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.
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4.
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.
Nutrition Facts
1 piece: 424 calories, 25g fat (14g saturated fat), 98mg cholesterol, 350mg sodium, 47g carbohydrate (31g sugars, 1g fiber), 4g protein.
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