Buttermilk Banana Chiffon Cake Recipes

Steps:

• Cream sugar and shortening together; add eggs and vanilla. Mix in buttermilk and mashed bananas., In a separate bowl, combine flour, soda, baking powder and salt; add to banana mixture and mix until ingredients are combined. Spoon into a greased 13x9-in. baking pan or two 9-in. round cake pans., Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool cake for 30 minutes before frosting. , For frosting, mix butter, powdered sugar and milk until smooth; add vanilla and salt. If frosting is too thick, add more milk 1 tsp. at a time until reaching desired consistency. Spread on warm banana cake.

Steps:

• Grease two (2) 8-inch round pans well and dust with flour.
• Beat egg whites until fluffy.
• Gradually beat in 1/3 cup of sugar.
• Beat until very stiff and glossy.
• In another bowl stir remaining sugar, flour, baking powder, soda and salt.
• Add oil, bananas, half of buttermilk and vanilla.
• Mix well for 1 minute at medium speed on mixer.
• Add remaining buttermilk and egg yolks.
• Beat another minute. Fold in beaten egg whites and nuts.
• Pour in prepared pans.
• Bake at 350°F for 30-35 minutes.
• Frost with cream cheese frosting.

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.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto serving plate; frost top and sides.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.
• Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.
• Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.

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.

Steps:

• Heat oven to 350°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• Beat egg, oil, buttermilk, bananas, granulated sugar and vanilla in large bowl. Stir in flour, oats, baking soda, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool. Sprinkle with powdered sugar.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, bananas and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, combine the sugar, flour and salt in a small saucepan. Stir in half-and-half until smooth; add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers. , In a chilled large bowl, beat whipping cream until soft peaks form. Gradually beat in confectioners' sugar, a tablespoon at a time, until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator.

Steps:

• 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 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.
• For filling, combine half-and-half cream, 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. Spread over top and sides of cake. Store in the refrigerator.

Steps:

• Preheat oven to 350*.
• Sift flour, sugar, baking powder and salt into a mixing bowl.
• Make a well in dry ingredients and add oil, egg yolks, bananas and lemon juice.
• Beat until smooth.
• Add cream of tartar to egg whites in a large mixing bowl.
• Beat until stiff peaks form, do not underbeat.
• Gradually and gently fold banana mixture into stiff whites until just blended, do not stir!
• Pour into an ungreased 10 inch tube pan and bake 40- 50 minutes, or until a tester comes out clean and dry.
• When cake is completely cool, remove from pan.