Yo's Banana Cake

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1 cup + 2 tablespoons Unsalted Butter, at room temperature
2 ¼ cups Sugar
1 teaspoon Vanilla
4 Eggs, at room temperature
4 Overripe Bananas (the skin should be bruised and blackened)
¾ cup Buttermilk, at room temperature
2 ½ cups Flour
½ tablespoon Baking Powder
½ tablespoon Baking Soda
1 teaspoon Salt

NOTES

* This recipe yields 4lbs of batter and makes one 9x13 inch cake or two 8” round cakes.

** Every oven is different so make sure you get to know yours and always test your cakes with a toothpick to ensure they are baked through.

Figuring out the math of how to increase or decrease a recipe can be tricky, so click here for our conversion chart and scaled ingredient amounts.

Please consult this table if you'd like to make a larger portion

Item Name:	Availability:
Mixing Bowls
Stand Mixer with Paddle Attachment (or electric mixer)
Spatula
Whisk
Desired Cake Pans
Parchment Paper

Line Cake Pans

Line the bottom of your pans with parchment paper.

Sift Dry Ingredients

Sift your flour, baking powder, baking soda and salt into a bowl and set aside.

Mix Bananas and Buttermilk

Mash the bananas with your hands and stir in the buttermilk. Set aside.

Beat Wet Ingredients

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.

Mix Flour and Banana Mixtures

Alternate your flour mixture with your banana mixture. Add the flour first and then the banana.

Bake Cakes

Pour the batter into the prepared pan or pans. Bake until a toothpick inserted in the center comes out clean, about 35 minutes for the 9x13-inch pan or 55 minutes for the 8-inch pans, rotating the pan(s) halfway through.