BUTTERMILK BANANA CAKE

Buttermilk Banana Cake - Butter With A Side of BreadI had some very ripe bananas to use up but instead of traditional banana bread, I opted to make this delicious banana cake. It smelled amazing while baking but tasted even better after topping it with cream cheese frosting! Enjoy.

Buttermilk Banana Cake

  • 3/4 cup softened butter
  • 2 cups sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 TBSP lemon juice)
  • 1 1/2 cups mashed ripe bananas (about 3)
  • 2 tsp lemon juice
  • 2 1/2 cups flour
  • 2 rounded tsp baking powder
  • 1/4 tsp salt

Cream Cheese frosting

  • 1/4 cup butter
  • 4 oz cream cheese
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 2 TBSP milk
  • 1/2 cup chopped pecans

Preheat oven to 300 degrees F. Grease and flour a 9×13 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 with an electric mixer 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 place directly into freezer for 45 minutes. This will make the cake very moist. (The freezer step is optional, but it really does lock in moisture and it cools the cake fast, so it’s a win in my book!) 

For the frosting: Cream 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. Top with chopped pecans.

adapted from Banana Cake VI

Buttermilk Banana Cake - Butter With A Side of BreadButtermilk Banana Cake - Butter With A Side of BreadJessicasig1.png

BUTTERMILK BANANA CAKE
 
Prep time
Cook time
Total time
 
Author:
Serves: 20
Ingredients
  • ¾ cup softened butter
  • 2 cups sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1½ cups buttermilk (or 1½ cups milk + 1 TBSP lemon juice)
  • 1½ cups mashed ripe bananas (about 3)
  • 2 tsp lemon juice
  • 2½ cups flour
  • 2 rounded tsp baking powder
  • ¼ tsp salt
  • Cream Cheese frosting
  • ¼ cup butter
  • 4 oz cream cheese
  • 1½ cups powdered sugar
  • 1 tsp vanilla
  • 2 TBSP milk
  • ½ cup chopped pecans
Instructions
  1. Preheat oven to 300 degrees F. Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside.
  2. In a large bowl, cream ¾ 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.
  3. 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. (The freezer step is optional, but it really does lock in moisture and it cools the cake fast, so it's a win in my book!)
  4. For the frosting: Cream 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. Top with chopped pecans.

 

8 COMMENTS

  1. Absolutely love banana cake! Never tried to make with buttermilk before. Have used sour cream in my banana breads, but never thought to substitute with the cakes too. Yum!

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