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Clementine Bakery's Banana Cake

Source of Recipe


Clementine Bakery (Century City, California)



List of Ingredients



• 2-2/3 cups pastry flour
  
• 2-2/3 cups sugar
  
• ¾ tsp baking powder
  
• 1½ tsp baking soda
  
• 1 tsp kosher salt
  
• 3 large or 4 small very ripe bananas
  
• 3 eggs
  
• ½ cup buttermilk
  
• ¾ cup canola oil
  
• 1½ tsp vanilla extract
  






Instructions



1. Heat the oven to 350° F.
   Into a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
   
   
2. In the bowl of a standing 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.
   
   
3. Pour into a 9- x 13-inch greased pan. Bake for 35 to 40 minutes, until golden on top, a toothpick inserted comes out clean, and the cake springs back when lightly touched. Cool on a rack.
   
   Makes 12 servings.
   
   ............
   
   CREAM CHEESE FROSTING & ASSEMBLY
   
   • 1 cup plus ½ Tbsp cream cheese, at room temperature
   • 5 Tbsp butter, room temperature
   • ½ cup powdered sugar
   • 2 Tbsp sour cream
   
   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.