Banana Cake

There is this cute little place in L.A. called Clementine's.  They do a huge lunch business and have great salads, sandwiches, and desserts.  The day I brought a piece of banana cake home Boys #1 and 2 practically licked the bakery box it came in--it was THAT good.  So I was very happy to see a recipe in the L.A. Times a couple of weeks ago for Clementine's Banana Cake--along with the secret ingredient that makes this case light and delicious.  It is pastry flour (not cake flour). I made this cake for the brunch we had last weekend and everyone loved it!   Here goes:

CLEMENTINE'S BANANA CAKE

2 2/3 C pastry flour  NOTE:  I used whole wheat pastry flour

2 2/3 C sugar

3/4 t baking powder

1 1/2 t baking soda

1 t kosher salt

3 large or 4 small very ripe bananas

3 eggs

1/2 C buttermilk

3/4 C canola oil

1 1/2 t vanilla extract

Heat oven to 350°F.  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 (I would check at 30 minutes), until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched.  Cool on a rack.  Frost with cream cheese frosting when cool.

CREAM CHEESE FROSTING

1 C plus 1 1/2 T cream cheese, at room temperature

5 T butter, room temperature

1/2 C powdered sugar

2 T sour cream

In the bowl of a stand mixer, or in a medium blow 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.