This is the best banana cake I’ve had. I’ll admit to trying to pass off a banana bread recipe as cake before, but friends, this is nothing like that. It’s rich and sweet and ohmyheavens, just believe me and make it for someone you love.
Aurelia is the one I love most and she took these cupcakes to school for her going away party today. We made the cake together yesterday and frosted them early this morning. One recipe makes 24 cupcakes, but I needed to take that many away, so I went ahead and doubled it and put the extra half in a 9×13 pan, just to make sure I’d have enough for myself. (Groan.) However, as luck and my waist would have it, I was out of vegetable oil and had to substitute a pureed home-canned jar of pears. The puree had the same consistency of applesauce, which also makes a healthy alternative to oil. It makes the cake a bit stickier, sweeter, and heavier. I don’t mind any of these things, but feel free to use oil or half oil/half fruit puree for a more traditional cake. The frosting must not be skipped. Must. Not.
Clementine Bakery’s Banana Cake
Adapted from The Wednesday Chef
2 1/2 cups whole wheat flour
1 3/4 cups sugar
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 large or 4 small very ripe bananas
1/2 cup buttermilk
3/4 cup pear puree, applesauce, or oil
1 1/2 teaspoons vanilla extract
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, fruit puree and vanilla. Finally, mix the dry ingredients into the batter just until thoroughly combined.
3. Pour into a buttered 9-by-13-inch or a 10-inch round cake pan or 2 – 12 cupcakes pans. Bake for 35 to 40 minutes (18-23 for cupcakes), until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.
4 ounces cream cheese, at room temperature
2 tablespoons butter, room temperature
3 tablespoons powdered sugar
2 tablespoons plain yogurt
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 yogurt. Beat until the frosting is very smooth and lump-free. Frost the top of the cooled cake and serve.