Recipe: Clementine Bakery’s banana cake

Clementine Bakery’s banana cakeTotal time: 1 hour, 20 minutesServings: 12Note: From Clementine Bakery in Century City. Pastry flour is available at baking and cooking supply stores.Banana cake2 2/3 cups pastry flour2 2/3 cups sugar 3/4 teaspoon baking powder1 1/2 teaspoons baking soda1 teaspoon kosher salt3 large or 4 small very ripe bananas3 eggs 1/2 cup buttermilk 3/4 cup canola oil1 1/2 teaspoons vanilla extract1. Heat the oven to 350 degrees. Into a large bowl sift together the flour, sugar, baking powder, baking soda and salt.2. 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.3. 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 and assembly1 cup plus 1 1/2 tablespoons cream cheese, at room temperature5 tablespoons butter, room temperature 1/2 cup powdered sugar2 tablespoons sour creamIn 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.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.