Best Moist Buttermilk Banana Cake Recipes

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 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.

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.

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-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.

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.

MOIST BANANA CAKE

Steps:

• Preheat oven to 325 degrees F.
• 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.
• 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.
• You can add walnuts or pecans to the cake or sprinkle them on top of the frosting.