BUTTERMILK BANANA CAKE RECIPE

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 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. Yield: 12-16 servings.

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 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. 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.

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