Banana Cake

Notes

• Can use vegetable oil instead of butter.
• If using milk instead of buttermilk, use 2 tsp baking powder (total) and no baking soda.

Yields

• 2x 8” cake round: 1x recipe, 25-35 minutes.
• 2x 8” square cake: 1x recipe, 18 minutes.
• 1x 9” x 13” sheet cake: 1x recipe, 25-35 minutes.
• 70 mini-muffins: 1x recipe, add 300 g mini chocolate chips, fill to two-thirds, 10 minutes.
• 20 muffins: 1x recipe, fill only halfway, 18 minutes.

Ingredients

• 0.5 cup (115 g) butter
• 1.5 cups (300 g) sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup (170 g) banana(s), mashed
• 0.3 cup (70 mL) buttermilk
• 2 cups (240 g) flour
• 1 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt

Steps

1. Preheat oven to 350 F (180 C). Grease two round 8” pans and line bottoms with parchment.
2. Sift together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar together. Beat in eggs one at a time. Add vanilla.
4. Combine mashed bananas and buttermilk.
5. Add flour mixture to butter mixture in three parts, alternating with banana mixture. Begin and end with flour mixture.
6. Divide batter between pans. Bake for 25-35 minutes or until a tester comes out clean.