Banana & Butternut Buttermilk Cake Recipe

Name: Banana & Butternut Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Butternut Squash; 1 Butternut Squash; Splash Canola Oil or Cooking Spray; Banana & Butternut Buttermilk Cake; 2 1/2 cups A/P Unbleached Flour (I used 1/2 whole wheat pastry flour and 1/2 unbleached white A/P, use what you have on hand); 1 1/4 teaspoons Baking Powder; 1 1/4 teaspoons Baking Soda; 1/2 teaspoon Salt; 1 teaspoon Cardamom; 1 teaspoon Cinnamon; 2/3 cup Unsalted, Softened Butter; 1 cup Brown Sugar, Agave, Honey or Maple Syrup; 2 Eggs; 2 Medium Bananas, Mashed; 1/2 cup Butternut Squash, Mashed; 3/4 cup Buttermilk; 1 teaspoon Vanilla Extract; Powdered Sugar for Dusting

Servings: persons

Roasted Butternut Squash
1 Butternut Squash
Splash Canola Oil or Cooking Spray
Banana & Butternut Buttermilk Cake
2 1/2 cups A/P Unbleached Flour (I used 1/2 whole wheat pastry flour and 1/2 unbleached white A/P, use what you have on hand)
1 1/4 teaspoons Baking Powder
1 1/4 teaspoons Baking Soda
1/2 teaspoon Salt
1 teaspoon Cardamom
1 teaspoon Cinnamon
2/3 cup Unsalted, Softened Butter
1 cup Brown Sugar, Agave, Honey or Maple Syrup
2 Eggs
2 Medium Bananas, Mashed
1/2 cup Butternut Squash, Mashed
3/4 cup Buttermilk
1 teaspoon Vanilla Extract
Powdered Sugar for Dusting

1
["Clean squash, leave skin on. Cut the top and then the bottom off. Cut the squash down the middle and scoop out the seeds with a spoon. Slice squash into large chunks.", "Spray or lightly coat flesh with a bit of Canola oil. Spray baking pan as well. Put squash flesh side down in baking pan.
2
Roast for about 50 minutes, until squash is very soft and golden brown.", "Let cool and remove the skins. Mash some squash so you have about 1/2 cup. You will have plenty of leftover squash for other recipes.", "Preheat oven to 350?F
3
Butter a cake pan, I used one 9x3 round pan. You could make smaller cakes or muffins for gifts. Adjust cooking time to accommodate pan size. The batter went about 2"" up the sides of my pan, to keep baking time and temperature similar you can go smaller in size or shape, but keep the same depth of batter. Please reference baking charts to get time and temp. correct.", "Sift all dry ingredients together, flour, baking powder, baking soda, salt and spices. Set aside.", "With a mixer, beat butter at medium speed until fluffy.
4
Add sugar and beat until well blended. Add eggs to the mixture, one at a time.
5
Add mashed bananas, squash and vanilla. Mix until combined.", "Alternately add 1/3 of the flour to the butter mixture, stir until just mixed. Add 1/2 the buttermilk. Repeat until all ingredients are added, ending with the flour.", "Pour the batter into prepared cake pan(s).
6
Bake in the oven for about 50-55 minutes. Cake(s) are done baking when a toothpick inserted into the center comes out clean. Start testing at 50 minutes.", "Cool cake in pan. When it is cooled, flip it out, dust with powdered sugar and enjoy!"]

1556

kcal

Calories

114

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Roasted Butternut Squash, 1 Butternut Squash, Splash Canola Oil or Cooking Spray, Banana & Butternut Buttermilk Cake, and more.

Yes, Banana & Butternut Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana & Butternut Buttermilk Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions