Meanwhile, whisk 1½ cups (165 g) powdered sugar, a pinch of kosher salt, remaining ¼ cup buttermilk, room temperature, and remaining ½ tsp. vanilla extract in a small bowl to combine. Step 6 ...

No eggs? No worries! Discover how to bake a light, soft, and fluffy cake using simple eggless substitutes like curd, vinegar, ...

STEP THREE: Frost cupcakes with a piping bag, then drizzle each cupcake with more caramel and top with a dash of sea salt ...

Directions. Bring butter, eggs, and buttermilk to room temperature. Butter and flour a 9×13 baking pan. Preheat oven to 350F. Whisk to combine flour, soda and salt, and set aside.

Preheat the oven to 325°. Butter a 9-inch round cake pan and line it with parchment paper; butter the parchment paper. Dust the pan all over with flour, tapping out any excess.

Add the bananas, buttermilk, eggs, 1 teaspoon vanilla, and nutmeg, and stir to combine. Pour the batter into the prepared sheet pan. Dollop the salted caramel sauce over the batter, and use a ...

Mashed banana + baking powder. Eggs provide tenderness and moisture, and so does mashed banana! It also has a binding effect. Of course, it does taste of, well, bananas.