Ingredients for Banana Nut Buttermilk Cake
- 3 ripe bananas
- 1 tablespoon fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped walnuts
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened (for frosting)
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract (for frosting)
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How to Make Banana Nut Buttermilk Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 13 x 9-inch baking pan.
- In a small bowl, mash 3 ripe bananas with 1 tablespoon of lemon juice. Set aside.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 3/4 cup (1 1/2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mashed banana mixture using a wooden spoon or spatula.
- Stir in 1 cup chopped walnuts.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with your favorite cream cheese frosting or icing once completely cool.
Nutrition Information (Approximate per serving)
Sodium
179 g
Sugar
1822g
Fat
511g
Carbs
261g
