Best Moist Buttermilk Banana Cake Recipes

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.

MOIST BANANA CAKE

Steps:

• Preheat oven to 275°F. Grease and flour a 9 x 13 pan.
• In a small bowl, mix mashed bananas with the lemon juice; set aside.
• In a medium bowl, mix flour, baking soda and salt; set aside.
• In a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups sugar until light and fluffy; about 3 minutes. Beat in eggs, one at a time, then stir in 2 teaspoons of vanilla.
• Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour, until just combined. Stir in mashed bananas.
• Pour batter into prepared pan and bake in preheated oven for 60-75 minutes, or until toothpick inserted in center comes out clean. This could take longer than 75 minutes depending on your oven.
• Remove from oven and place directly into the freezer for 45 minutes. This will make the cake extremely moist.
• While the cake rests in the freezer, make the frosting. Beat the butter and cream cheese with an electric mixer until smooth. Add in 1 teaspoon vanilla and mix until incorporated.
• Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• Spread over cooled cake. Store leftovers in an airtight container in the refrigerator for up to 4 days.

MOIST BUTTERMILK BANANA CAKE

Steps:

• 1. Preheat oven to 350 degress. Spray a 9x13 inch baking pan with nonstick spray.
• 2. In the bowl of a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each. Add vanilla and mix.
• 3. In a medium bowl mix flour, soda and salt. Mash bananas and add dry ingredients to batter in mixer bowl alternately with buttermilk and maple syrup. Mix and pour into prepared pan.
• 4. Bake 45 minutes, or until finger leaves a slight indentation and toothpick comes out clean when inserted into middle of cake.
• 5. For the frosting, cream butter, cream cheese and vanilla. Add powdered sugar and salt and beat until fluffy. Spread onto cooled cake. Top with nuts, if desired.

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.