Servings: 36 cupcakes

1/2 lb butter ½ lb butter
2 1/2 cups granulated sugar 2 ½ cups granulated sugar
3 eggs 3 eggs
1 splash of vanilla 1 splash of vanilla
1 1/2 cups of buttermilk 1 ½ cups of buttermilk
1 1/2 tsp baking powder 1 ½ tsp baking powder
1 pinch of salt 1 pinch of salt
3 cups cake flour 3 cups cake flour
2 cups pureed bananas 2 cups pureed bananas

Combine butter and sugar in a mixing bowl. Mix until sugar and butter forms a cream.
Crack eggs into a separate bowl, add a splash of vanilla extract to the eggs, then add the eggs to the mixing bowl.
Mix on medium speed until mixture becomes light and fluffy.
Combine baking powder, baking soda, and salt with flour.
Add half of the flour mixture, followed by buttermilk, then add the rest of the flour mixture.
Mix until combined, but be careful not to over-mix.
On a low speed, mix in your banana puree. Mix for one minute then remove from mixer and finish mixing by hand.
Scoop cupcakes and bake for 24 minutes at 300 degrees.