Ingredients
- 4 4 4 LB BATTER
- 1 2 1 cup + 2 Tablespoons
- 2 1/4 2 1/4 cups
- 1 Extract 1 teaspoon
- 4 4
- 4 4
- 3/4 3/4 cup
- 2 1/2 2 1/2 cups
- 1/2 Soda 1/2 Tablespoon
- 1/2 Powder 1/2 Tablespoon
- 1 1 teaspoon
- 6 6 6 lb BATTER
Preparation
Step 1
Line the bottom of your pan with parchment paper. Sift your flour, baking powder, baking soda and salt into a bowl and set aside.
Mash the bananas with your hands and stir in the buttermilk. Set aside.
Beat the butter, sugar and vanilla at medium high speed, with a paddle attachment, until light and fluffy. About 5-8 minutes.
Reduce speed to low while adding the remaining ingredients. Add eggs, 2 at a time.
Alternate your flour mixture with your banana mixture. Add the flour first and then the banana. Add the flour in 4 parts, and the banana in 3. So it goes: flour, bananas, flour, bananas, flour, bananas, flour.
Remember to scrape the sides of your mixing bowl from time to time, to make sure everything is incorporated. Give the mixture a good stir with a spatula, before pouring into your pan.
Bake according to my trusty baking chart, ensuring that they are fully cooked using the toothpick method.
Allow cakes to cool completely in their pans.