Banana Cake

This cake is great with peanut butter chocolate buttercream frosting. Give it try. You will be in love.

 

Yield: 2 8-inch cakes or 24 cupcakes 
Preheat oven to 275° 
Baking time: 45 minutes

Wet ingredients:

 1 1/2 c. bananas (ripe and mashed)
 1 1/2 c. buttermilk 3 eggs (beaten)
2 tsp. vanilla extract
1 tsp. banana extract

  Dry ingredients:
 3 c. flour 2 1/8 c sugar
1 1/2 tsp. baking soda
1/4 tsp salt
 3/4 c butter (room temperature and cut into one inch cubes)

  Instructions:

 Preheat oven to 275°.

 Line 2 8-inch pans with parchment and spray sides with non-stick spray.

Wet ingredients: Mix mashed bananas and lemon juice in small bowl and set aside. In a medium bowl or glass measuring cup with pour spout, mix buttermilk, beaten eggs, vanilla extract and banana extract. Mix in bananas and lemon juice.

Dry ingredients: Using a large stand mixer (like a KitchenAid) with a paddle attachment, mix together flour, sugar, baking soda, salt in mixer bowl. With mixer running, drop in butter cubes one at a time. Mix together for a few minutes until the mixture looks like wet sand. Scrape down the sides and bottom with a rubber spatula a few times while mixing and for a final time before adding wet ingredients.

Mix together wet and dry ingredients: Add about one half of the wet ingredients to the dry ingredients. Turn on mixer and run for about 30 seconds to 1 minute until the wet ingredients are well incorporated into dry. Scrape down sides and bottom of bowl with rubber spatula. Add the remaining wet ingredients and mix until incorporated. Do not overmix. Scrape down sides and bottom one last time to make all ingredients are throughly incorporated.

Pour into pan: Pour the batter evenly into the parchment lined cake pans.

Bake: Place the pans in the middle shelf of a pre-heated oven. Bake for 45 minutes. Test cake for doneness by inserting a toothpick into the center. If the tooth pick comes out with few or no crumbs, remove from oven. If there are wet crumbs, bake another 5 minutes and test again.

Remove from oven: Remove cake pans from oven and place on wire rack to cool for 10 minutes.

Remove cake from pan: Run a butter knife around the edge of the pan to loosen the cake from the pan. Place a cardboard cake round or plate on top of the cake pan. Invert the cake pan onto the the plate or cardboard. Pull off the parchment. Place the wire rack on top of and cake and invert again. Set aside and let cool thoroughly.

 For cake making technique, visit free Easy Golden Butter Cake video.




Visit CakePlayGround for more free video cake decorating classes, pictures, new ideas and product lists. At CakePlayGround, it's all about the fun!