Banana Cake by Yolanda Gampp

By efriend

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.