Buttermilk Banana Cake Recipes

BUTTERMILK BANANA CAKE

Steps:

• Preheat oven to 300 degrees F. Grease and flour a bundt inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside.
• In a large bowl, cream 3/4 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla and buttermilk. Beat in the flour, baking powder and salt. Stir in banana mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool for 20-30 minutes. Overturn cake onto a plate and cool completely before frosting.

BUTTERMILK BANANA CAKE RECIPE WITH VANILLA BUTTERMILK GLAZE

Steps:

• Preheat oven to 300°F
• Line a 9×9 square cake pan with parchment paper, grease with butter.
• Sift flour, salt, baking powder and baking soda. Set aside.
• In a large bowl, cream butter and sugar. Add egg, vanilla and bananas. Mix.
• Gradually add the dry ingredients and buttermilk, alternating and mixing between each addition. Do not over mix.
• Transfer batter to prepared pan and bake for 60-65 minutes or until a toothpick can be inserted and removed clean.
• Let cool in pan before glazing.
• Mix powered sugar and vanilla paste with a fork. Add buttermilk one teaspoon at a time until it reaches a smooth, spreadable consistency.
• Pour glaze over cake and spread evenly.

BUTTERMILK BANANA CAKE

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.

GRANDMA RILEY'S BANANA CAKE

Steps:

• Cream sugar and shortening together; add eggs and vanilla. Mix in buttermilk and mashed bananas., In a separate bowl, combine flour, soda, baking powder and salt; add to banana mixture and mix until ingredients are combined. Spoon into a greased 13x9-in. baking pan or two 9-in. round cake pans., Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool cake for 30 minutes before frosting. , For frosting, mix butter, powdered sugar and milk until smooth; add vanilla and salt. If frosting is too thick, add more milk 1 tsp. at a time until reaching desired consistency. Spread on warm banana cake.

BANANA CAKE

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 CAKE VI

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
• For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

BUTTERMILK BANANA CAKE

Steps:

• In a mixing bowl, cream butter and sugars until fluffy. Add eggs; beat for 2 minutes. Add banana and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9 inch round baking pans. Bake at 375 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.
• For filling, combine half-and-half cream, sugar, butter, flour and salt in a saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers.
• For frosting, beat whipping cream until soft peaks form. Gradually beat in the confectioners sugar; beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator.

BANANA-NUT BUTTERMILK BUNDT® CAKE

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.

BUTTERMILK BANANA POUND CAKE

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.