Step 1

Grease a 8”x8” square cake pan and line it with parchment paper

Step 2

Preheat toaster oven 350 F

Step 3

In #1 bowl, unpeel and mash bananas with a potato masher or fork. Some large chunks are ok! Set aside

Step 4

In #2 bowl (your largest bowl), cream butter, vanilla and sugars until light and fluffy with hand mixer at least 7 mins. The mixture should not be clumping to the mixer attachment and should become paler in color when mixed thoroughly. This ensures enough air for a light and fluffy cake

Step 5

Add in eggs one at a time to #2 bowl and mix thoroughly. About 5 mins

Step 6

In #3 bowl, mix flour, kosher salt and baking soda with a hand whisk

Step 7

Add #1 bowl of mashed banana to #2 butter/sugar bowl. Mix wet batter by hand gently with a spatula

Step 8

Pour in #3 bowl dry flour mixture to #2 wet batter. Fold super gently by hand with the spatula no more than 1 min until flour is JUST mixed. Never overmix! Overmixing forms more gluten bonds resulting in a tougher cake!

Step 9

Pour batter into prepared cake pan

Step 10

Put cake into oven for 35-40 mins until tooth pick pierced in centre comes out clean (a few crumbs should be attached)

Step 11

Cool and cut into 2 inch squares