Banana-Nut Buttermilk Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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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. Ingredients:
1 3/4 cups ripe bananas, mashed (about 5 medium, not pureed) |
3 teaspoons fresh lemon juice |
3 cups flour |
1 1/2 teaspoons baking soda |
1/4 teaspoon salt |
3/4 cup butter, softened (no subs) |
2 cups white sugar |
3 eggs |
3 teaspoons vanilla |
1 1/2 cups buttermilk (full-fat buttermilk is better to use for this cake) |
1 cup chopped walnuts |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a small bowl mix together the mashed bananas with lemon juice; set aside.
4. In a bowl, sift together flour, baking soda and salt.
5. 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.
6. Add in eggs one at a time with vanilla, beating well after each addition.
7. Beat in flour mixture alternately with buttermilk.
8. Stir in banana mixture with a wooden spoon (do not beat).
9. Add in walnuts; stir to combine.
10. Transfer to prepared baking pan.
11. Bake for about 50 minutes to 1 hour, or until cake tests done.
12. Cool completely, and frost with cream cheese, or desired icing.
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