Buttermilk Banana Cake Recipe

5 4 6
Buttermilk Banana Cake Recipe
Buttermilk Banana Cake Recipe photo by Taste of Home
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Buttermilk Banana Cake Recipe

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5 4 6
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Buttermilk Banana Cake in Country Woman May/June 1996, p33

Nutritional Facts

1 piece: 424 calories, 25g fat (14g saturated fat), 98mg cholesterol, 350mg sodium, 47g carbohydrate (31g sugars, 1g fiber), 4g protein.

  • 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
  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.
  2. 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.
  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.
  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. Yield: 12-16 servings.
Originally published as Buttermilk Banana Cake in Country Woman May/June 1996, p33

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Reviews forButtermilk Banana Cake

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Roxiecooks User ID: 6576862 21850
Reviewed Mar. 18, 2014

"My family loved this cake!"

MY REVIEW
Ameriantiq User ID: 7234470 200666
Reviewed Apr. 20, 2013

"I made this in a bundt pan without the filling and it turned out great! I added nuts to batter, used 3 1/2 bananans and a touch of

cinnamon. I used light buttermilk and light butter to cut down some calories. Nice change from the dense banana bread because this cake is light and airy. I will make again!"

MY REVIEW
dianaolivera User ID: 4553142 10430
Reviewed Mar. 7, 2012

"This is a super yummy cake, my family loved it!"

MY REVIEW
bellefleur User ID: 4494566 10834
Reviewed Oct. 11, 2009

"This cake came out wonderfully! As a beginning baker, this was a satisfying recipe because it is not your typical cake, but it was not difficult to execute. Any easy initial "win," if you will. My husband loved it!

I used all-purpose flour instead of cake flour. If you do this, you must adjust the amount of flour used: 3/4 cup plus 2 Tablespoons of all-purpose flour for every 1 cup of cake flour called for. Also, I had to add a lot more powdered sugar than the recipe called for to get the frosting thick enough to spread. I just kept adding it by the tablespoon until it was thick enough.
Other than that, no problem! Though, I might try adjusting some of the ingredients to bring down the calorie count. Overall, I had a great time making the cake and learned a lot."

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