Classic Banana Cake Reverse Creaming Method
Sign in to rate this recipe
Make this recipe your way, free
Grandmabot can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 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!
