Clementine's Banana Cake
A decadent, delicious banana cake with a velvety cream cheese frosting from Clementine Bakery in Los Angleles
Servings: 12 servings
Ingredients
Dry Ingredients: Combine the following in a medium-sized bowl and set aside
- 2 2/3 cups pastry flour Or lower protein White Lily Flour will work
- 2 2/3 cups sugar
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
Wet Ingredients:
- 3 large or 4 small very ripe bananas Smoosh and set aside
- 3 eggs
- 1/2 cup buttermilk
- 3/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
Cream Cheese 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 creme fraiche works too
Instructions
- 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.
Frosting
- 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.
Notes
From Clementine Bakery in Los Angeles. Pastry flour is available at baking and cooking supply stores. Each serving: 580 calories; 7 grams protein; 79 grams carbohydrates; 4 grams fiber; 29 grams fat; 9 grams saturated fat; 90 mg. cholesterol; 375 mg. sodium.