Banana Cake
Buttermilk and pastry flour are the secret to this easy, moist and delicious cake. And since bananas are available all year you can make this recpe anytime. Just be sure you use pastry flour and not cake flour.
Clementine Bakery is in Century City CA.
Source: LA Times
Clementine Bakery Banana cake
2 2/3 cups pastry 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
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
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.
Cream cheese 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.
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