Classic Banana Cake Reverse Creaming Method
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Ingredientes
Instrucciones
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
- 2
In a large mixing bowl, combine the fresh milled flour, baking soda, baking powder, salt, and sugar.
- 3
Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
- 4
In a separate bowl, whisk together the eggs, mashed bananas, vanilla extract, and buttermilk.
- 5
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix; some lumps are okay!
- 6
If you're adding chocolate chips or nuts, gently fold them in now.
- 7
Pour the batter into your prepared pan and smooth the top with a spatula.
- 8
Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This version of the classic banana cake, made using the reverse creaming method, is extra soft and has a wonderful crumb. It's perfect for any sweet occasion!
