Banana Nut Buttermilk Cake Recipes

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.

BANANA NUT COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
• In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
• Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
• Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
• To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

BANANA-NUT BUTTERMILK CAKE

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.

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 NUT MUFFINS

Steps:

• 1. In a large mixing bowl combine egg, buttermilk, oil and vanilla extract. Mash banana's and add to this mixture mixing well.
• 2. In another large bowl combine the flour, sugars, baking powder, baking soda and salt then mix thoroughly.
• 3. Combine the dry ingredients with the wet ingredients folding the two gently by hand using a wooden spoon being sure not over mix.
• 4. Use an ice cream scoop to measure out the batter into muffin cups.
• 5. Take a spoon and drop walnuts over the top of each muffin pressing lightly so the nuts stick.
• 6. Bake at 350*F for 18-22 minutes or until muffins spring back when touched and tops are lightly browned.
• 7. Be sure to store any left over muffins in plastic wrap to keep muffins from drying out.
• 8. These muffins can be frozen and thawed out when needed.

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

BANANA NUT LAYER CAKE

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.

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.

BEST BUTTERMILK BANANA BREAD RECIPE

Steps:

• Preheat the oven to 350°F. Spray a 9 by 5 inch loaf pan with cooking spray and set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
• In a large bowl, whisk together the mashed banana and the eggs. Add the buttermilk, oil, sugar, and vanilla and mix well.
• Stir the dry ingredients into the wet ingredients until just combined. Do not over mix. Pour the batter into the prepared baking pan.
• Bake for 1 hour to 1 hour and 10 minutes. When a toothpick is inserted into the center of the bread, it should come out with moist crumbs but with no raw batter on it.
• Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator*.