Banana-Nut Buttermilk Cake Recipe

Name: Banana-Nut Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 3/4 cups ripe bananas, mashed (about 5 medium, not pureed); 3 teaspoons fresh lemon juice; 3 cups flour; 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 3/4 cup butter, softened (no subs); 2 cups white sugar; 3 eggs; 3 teaspoons vanilla; 1 1/2 cups buttermilk (full-fat buttermilk is better to use for this cake); 1 cup chopped walnuts

Servings: persons

CAKE
1 3/4 cups ripe bananas, mashed (about 5 medium, not pureed)
3 teaspoons fresh lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened (no subs)
2 cups white sugar
3 eggs
3 teaspoons vanilla
1 1/2 cups buttermilk (full-fat buttermilk is better to use for this cake)
1 cup chopped walnuts

1
Set oven to 350 degrees.
2
Grease a 13 x 9-inch baking dish.
3
In a small bowl mix together the mashed bananas with lemon juice; set aside.
4
In a bowl, sift together flour, baking soda and salt.
5
In a large bowl, cream together the 3/4 cup butter and 2 cups sugar until light and fluffy (about 3-4 minutes) or until no sugar granules remain.
6
Add in eggs one at a time with vanilla, beating well after each addition.
7
Beat in flour mixture alternately with buttermilk.
8
Stir in banana mixture with a wooden spoon (do not beat).
9
Add in walnuts; stir to combine.
10
Transfer to prepared baking pan.
11
Bake for about 50 minutes to 1 hour, or until cake tests done.
12
Cool completely, and frost with cream cheese, or desired icing.

2034

kcal

Calories

131

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: CAKE, 1 3/4 cups ripe bananas, mashed (about 5 medium, not pureed), 3 teaspoons fresh lemon juice, 3 cups flour, and more.

Yes, Banana-Nut 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.

Banana-Nut Buttermilk Cake

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