Buttermilk Banana Cake
Total TimePrep: 35 min. Bake: 25 min. + cooling
- 3/4 cup butter, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 Nellie’s Free Range 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
- 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
- 2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 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 in 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.
Nutrition Facts1 piece: 424 calories, 25g fat (14g saturated fat), 98mg cholesterol, 350mg sodium, 47g carbohydrate (31g sugars, 1g fiber), 4g protein.
Mar 18, 2014
My family loved this cake!
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 ofcinnamon. 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!
Mar 7, 2012
This is a super yummy cake, my family loved it!
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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