Ingredients
- 2 cups of Butterfly Whole Wheat Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar (or a combination of brown sugar and honey)
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- cup plain yogurt
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
Step1
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.
Step 2
In a medium bowl, whisk together Butterfly Whole Wheat Flour, baking soda, baking powder, and salt.
Step 3
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt. Begin and end with the dry ingredients. Mix until just combined. If you’re using nuts or chocolate chips, fold them in at this stage.
Step 6
Pour the batter into the prepared cake pan, spreading it evenly.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Dive into the wholesome goodness of our Butterfly Whole Wheat Banana Cake!
