Clementine Bakery's Banana Cake

By MarielC

Ingredients

• Cake:
• 2 2/3 cups pastry flour (not cake flour)
• 2 2/3 cups sugar
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 3 large or 4 small very ripe bananas
• 3 eggs
• 1/2 cup buttermilk
• 3/4 cup canola oil
• 1 1/2 teaspoons vanilla extract
• Frosting:
• 1 cup plus 1 1/2 tablespoons cream cheese, at room temperature
• 5 tablespoons butter, room temperature
• 1/2 cup powdered sugar
• 2 tablespoons sour cream

Details

Servings 1
Adapted from recipes.latimes.com

Preparation

Step 1

Heat the oven to 350 degrees. Into a large bowl sift together the flour, sugar, baking powder, baking soda and salt.

In the bowl of a stand mixer, or in a large bowl with a hand mixer, mash the bananas. Mix in the eggs, one at a time, until each is completely incorporated, then mix in the buttermilk, oil and vanilla. Finally, mix the dry ingredients into the batter just until thoroughly combined.

Pour into a 9-by-13-inch greased pan. Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.

In the bowl of a stand mixer, or in a medium bowl with a hand mixer, beat the cream cheese until smooth and there are no lumps. Add the butter and whip until incorporated, then add the powdered sugar and the sour cream. Frost the top of the cooled cake, then slice and serve.