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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- 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 Facts : Calories 424 calories, Fat 25g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 350mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA-NUT BUTTERMILK CAKE
One of the better recipes for banana cakes. I have made this many times, it is very good. Make certain to mash the bananas not puree them, it makes a difference in the cakes texture, I mash with my hands for this.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 1 (13x9-inch) cake
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- In a small bowl mix together the mashed bananas with lemon juice; set aside.
- In a bowl, sift together flour, baking soda and salt.
- In a large bowl, cream together the 3/4 cup butter and 2 cups sugar until light and fluffy (about 3-4 minutes) or until no sugar granules remain.
- Add in eggs one at a time with vanilla, beating well after each addition.
- Beat in flour mixture alternately with buttermilk.
- Stir in banana mixture with a wooden spoon (do not beat).
- Add in walnuts; stir to combine.
- Transfer to prepared baking pan.
- Bake for about 50 minutes to 1 hour, or until cake tests done.
- Cool completely, and frost with cream cheese, or desired icing.
Nutrition Facts : Calories 5533.6, Fat 236.5, SaturatedFat 102.2, Cholesterol 938.7, Sodium 4301.4, Carbohydrate 783.5, Fiber 24.8, Sugar 455.6, Protein 91.9
BANANA CAKE
Buttermilk is best for this banana cake recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone in this dessert.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
- In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9-by-13-by-2-inch pan.
- To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.
BANANA-NUT BUTTERMILK BUNDT® CAKE
This Bundt® cake has a hint of spice with a bit of crunch to the outside and a light texture on the inside and is made with buttermilk. Not overly sweet, so I prefer it without frosting. A nice replacement for banana bread, very moist. May add frosting or powdered sugar for presentation but this cake is excellent by itself.
Provided by Kathy Puskar
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy; gradually add sugar until well blended.
- Add flour, cinnamon, baking powder, baking soda, salt, and nutmeg to a separate medium bowl. Mix lightly with a fork. Add approximately 1/3 of the flour mixture to the egg mixture; do not overbeat. Add 1/2 of the buttermilk and alternate between flour mixture and buttermilk, ending with flour mixture, until blended. Add bananas and walnuts and mix until just blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove cake carefully while still hot to a separate plate and let cool.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 56.1 g, Cholesterol 77.6 mg, Fat 19.8 g, Fiber 2.6 g, Protein 6.8 g, SaturatedFat 8.5 g, Sodium 226.3 mg, Sugar 30.8 g
BUTTERMILK BANANA POUND CAKE
I made this just last night and this cake is very moist and has a beautiful color--and it taste great!
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 10-inch cake, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Beat the shortening at medium speed for 2 minutes or until creamy.
- Gradually add the sugar, beating 5 to 7 minutes.
- Add the eggs one at a time, beating just until the yellow disappears.
- Combine the bananas, buttermilk and vanilla in a medium bowl.
- Combine the flour, baking soda and salt together.
- Add the flour mixture to the shorting mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix at low speed after each addition just until blended.
- Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
- Bake at 350°F for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on wire rack.
Nutrition Facts : Calories 550.9, Fat 31, SaturatedFat 7.3, Cholesterol 70.8, Sodium 210.9, Carbohydrate 64, Fiber 1.9, Sugar 37.1, Protein 6.2
BANANA-NUT CAKE WITH PEANUT BUTTER FROSTING
Banana and peanut butter come together in a homemade cake that feeds a crowd.
Provided by Tablespoon Kitchens
Categories Dessert
Time 2h25m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and sides of 1 (13x9-inch) pan or 2 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
- Bake 13x9-inch pan 45 to 50 minutes, round cake pans 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool round cakes 10 minutes before removing from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. Add vanilla and 1/4 cup milk; beat until smooth and spreadable. If necessary, beat in more milk, a few drops at a time. Frost 13x9-inch cake, or fill and frost round cake layers with frosting.
Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 31 g, TransFat 0 g
BANANA NUT LAYER CAKE
"This cake is the top choice of the 'birthday child' in our family!" says Patsy Howard of Bakersfield, California.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and egg white. Add the buttermilk, bananas and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture. Stir in walnuts., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. , For filling, in a small saucepan, melt butter and brown sugar over medium heat. In a small bowl, combine flour and salt with a small amount of milk until smooth. Gradually add the remaining milk. Stir in egg yolk. Add to brown sugar mixture. Cook and stir over medium heat for about 10 minutes or until thickened. , Remove from the heat; add vanilla and nuts. Cool. Spread between cake layers. Dust with confectioners' sugar. Chill. Store in refrigerator.
Nutrition Facts : Calories 436 calories, Fat 17g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 396mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
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