Buttermilk Banana Cake

A great sounding cake from a taste of home cake baking contest.

• Ready In: 50 mins
• Serves: 12-16

Ingredients

• 3⁄4 cup butter, 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
• 2  tablespoons flour
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla extract
• 1⁄2 cup  chopped pecans

• Frosting

• 2  cups heavy whipping cream
• 1⁄4 cup confectioners' sugar

Directions

1. 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.
2. 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.
3. 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.