Clementine Bakery's Banana Cake (Danny's Birthday Cake)

Serves 1



total time



2 2/3 cups pastry flour or 2 2/3 cups all-purpose flour minus 2.5 tablespoons,

2 2/3 cups sugar

3/4 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

3 large bananas or 4 small very ripe

3 eggs

1/2 cup buttermilk

3/4 cup canola oil

1 1/2 teaspoons vanilla extract


6 ounces cream cheese at room temperature

2 ounces butter room temperature

1/3 cup powdered sugar

3 tablespoons crème fraîche



1. 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 with an electric beater until smooth. 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 or a 10-inch round cake pan (you might have enough batter leftover for a few spare cupcakes). 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.


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. Beat until the frosting is very smooth and lump-free. Frost the top of the cooled cake, then slice and serve.

Serves 1



total time
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