Buttermilk Banana Cake

Buttermilk Banana Cake

  • 3/4 cup butter or margarine, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk

Filling:

  • 1/2 cup half-and-half cream
  • 1/2 cup sugar
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Frosting:

  • 2 cups whipping cream
  • 1/4 cup confectioners' sugar

In a mixing bowl, cream butter and sugars until fluffy. Add eggs; beat for 2 minutes. Add banana and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9-inch round baking pans. Bake at 375 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine half-and-half, sugar, butter, flour and salt in a saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers.

For frosting, beat whipping cream until soft peaks form. Gradually beat in the confectioners' sugar; beat until stiff peaks form. Sprad over top and sides of cake. Store in the refrigerator. Yield: 12 to 16 servings.

(Recipe courtesy of "Best of Country Cakes")

Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS.

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