Ingredients
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon (generous) fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 cups sugar, divided
6 large eggs
1 cup plus 2 tablespoons buttermilk
3 small ripe bananas, peeled, cut into 1/4-inch cubes (about 2 cups)
Preparation
Preheat oven to 350°F.
Sift flour, baking powder, and sea salt into medium bowl.
Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended.
Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions.
Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes.
Fold egg mixture into batter. Fold in bananas.
Line cupcake tin with paper liners. Fill each tin 3/4 full. Bake for 15-16 minutes or until puffed and golden. Cool on a wire rack. Frost when completly cooled.
