Clementine Bakery's Banana Cake

As promised, dear readers, I come bearing cake. Not just any cake, mind you, but the best banana cake the world has ever seen, if you will allow me some superlatives. This is not banana bread, in case you're wondering; it's nothing rustic and it's not remotely acceptable for breakfast. This is cake, rich and tender as all get-out and sporting a gorgeous cap of creamy-sour frosting.

To tell the truth, I made the cake for you. Because yesterday this blog turned six years old. Six. Six! If this blog was a child, it would be in first grade! It would be reading. And telling jokes! If this blog was a dog, it'd be middle-aged! I think that calls for some celebration. And what, pray tell, is a celebration without cake?

Six years is a long time. And it's a preposterously long time for a blog whose originator speculated it would barely last a year. The fact that it's still around and kicking and featuring unbelievably delicious cake is really, in no small part, due to all of you coming here and reading and cooking and commenting and all the rest of what you do. So I made you all a cake. You have no idea how much I wish I could have shared this actual cake with you, slice by slice.

When the book is published, do you know what I'm looking forward to the most? The book tour, is what. Because then I'll finally be able to meet some of you in person instead of just sort of vaguely knowing that you're out there. In fact, when the going gets rough, that's what I think about, I really do. It peps me right up. Puts a spring in my step.

But back to the cake. Hoooo, people. The cake. It is so good. It's super-tender and amazingly not-too-sweet and fragrant with bananas and velvety and moist and the frosting (which I changed a little from the original recipe, to make it a little less sweet) is the perfect foil for it, though I suppose if you left off this frosting and topped it with, say, something dark and glossy like this, I wouldn't kick it out of bed either. My friend Suzy, who I consider to have terrifyingly high standards when it comes to food, gave it high praise. As in, halfway through her first slice, she stopped eating, put her fork down and fixed me with a serious look. Then she said, "This is really good." Then she went home with a doggie bag and ate another piece after dinner which, according to her, never happens. Never ever.

The recipe comes from Los Angeles's Clementine Bakery and is, really, the holy grail of banana cakes, as far as I'm concerned. It even keeps well for a day or two, though it beats me how on earth you'd manage to keep it hanging around for more than a day, unless you were the kind of nut who bakes cakes for her blog and then has to run around the city delivering leftovers for friends lest she eat the entire thing all by herself. And best of all, it is so easy to make - no layers, no complicated mixing techniques. Just a bowl, some ripe bananas, a mixer and you.

I lessened the amounts of cream cheese, butter and sugar in the frosting, but then I added a little extra crème fraîche instead of sour cream, because I think that deeply creamy, sour flavor would be nice to underline. Plus it gave the frosting a little sensuous floppiness, instead of leaving it a stiff spackle. Which I think is sort of crucial when it comes to simple cakes like this one.

Now go forth and bake! And thank you for being here. And happy blog birthday to, uh, me!

Clementine Bakery's Banana Cake
Makes one 10-inch round cake plus a few extra cupcakes, or one 9 x 13-inch rectangular cake
The original recipe is here.

Cake:

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 or 4 small very ripe bananas
3 eggs
1/2 cup buttermilk
3/4 cup canola 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, 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.

Frosting:

6 ounces cream cheese, at room temperature
2 ounces butter, room temperature
1/3 cup powdered sugar
3 tablespoons crème fraîche

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.

Comments

[Rivka]

We can't wait for your book tour, either! Here's hoping DC is on the list of stops.

[tami]

I just exhaled a dreamy sigh when I saw this recipe. Simple cake. Cream Cheese frosting. I'm absolutely in love. Thank you for sharing.

[tita buds]

My favorite no-fail thing to bake is banana bread -- per Cook's Illustrated. You have me convinced I must try this, too (we've got plenty of bananas over here). Thanks, Luisa. :)

[Kathryn]

Happy blog birthday! Although I must take issue with the comment that this cake is not acceptable for breakfast...all cake is acceptable for breakfast ;)

[Jessica]

Congrats to the blog! And to you for writing it.
There's an awful lot of life and living contained within six years. I haven't read you blog for six years but for four or so. It's been a pleasure to follow all the ups and downs.

[jenny]

this sounds like a banana cake my family has made--and adored--for years! so moist. so tender. so ridiculously delicious. and the perfect way to celebrate a blog birthday. congrats, best wishes, and many happy future years of blogging to you, luisa! I will be here reading. :)

[dervla]

yayy happy 6th birthday to you lovely blog (and lovely blog mama). Cake looks so yummy!

[elizabeth wheeler]

Happy Birthday Wednesday Chef ... I too made a cake (a chocolate-coffee one) so I will sit and have a slice as a small celebration of reading your blog for almost 6 years!

[Giulia]

Speaking to Suzy on the phone while she is eating some of your cake - and she agrees that it is an amazing cake. I'll have to try it.

[Dawn]

Happy Birthday to you, and thank so much for this amazing gift which I can't wait to try!

You have inspired me to start blogging.

[Lindsay]

I'm afraid even you might struggle to bake enough cake for everyone who salivates over this blog! Thanks for another super looking recipe... :o) Are you going to let us know where you're going to be when for your tour?

[Kelly]

I say it's still appropriate for breakfast, even if not bread. I LOVE banana cake so I might have to try this.

[Allison]

I just happen to have three large overripe bananas in my freezer waiting for a rainy day like today to be turned into banana cake - thanks so much and happy birthday! I hope your tour brings you to the UK, would be great to meet you Luisa!

[kaeso]

i wonder if one could stack these cakes up to make a layered birthday cake...

[multikulinaria]

Herzlichen Glückwunsch zum Bloggeburtstag! Wünsche auch weiterhin Elan, Freude, Inspiration und Banana Cake. Alles Liebe!

[Jen]

what a wonderful way to celebrate 6 very exciting years. you can never go wrong with bananas.

[bellini]

Six years is lomg time in the blogging world, just like dog years. Congratulations also on a book deal. I have also added this cake to my list.

[Sylee]

Happy birthday, you star! So thrilled to be able to make this beauty for myself. Geeky question, which (German) flours did you use?

[Sasha @ The Procrastobaker]

I just discovered your blog via a round-about way (researching the infamous plum torte i am dying to make!) but i just had to comment to say that you have shot to the top of my blogs-to-follow-regularly list, i just love your recipes, especially 2 tomatoey pasta ones ive seen that would be perfect for when i return to uni come september, and your writing style/photos are lovely :) So yes, thought it was only fair i let you know how appreciated your blog is!
ps this cake...post..? :)

[Sara]

Congrats! Your blog as kid or dog comparison makes me laugh. We have two young boys and either are running out of bananas or have a glut. This is marked to try in the latter situation--love that it's not too sweet.

[Martha]

My birthday cake for many years as a child was a banana cake like this - but two layers, with whipped cream and sliced bananas between. Thank you for reminding me of it. I'll have to get the recipe from my mom and compare it to this one.

[kickpleat]

Congratulations on 6 years!! I love your blog and your recipes always turn out beautifully and I heed your advice especially when it comes from Twitter late at night. I hope during your blog tour you make it out to Vancouver! And your cake looks gorgeous.

[Amy]

Ooh happy birthday to you! This blog is the biggest reason I created a blog of my own, so thank you.

And I cannot wait for your book tour !!

[Camille]

This post made me laugh.

I'm so glad that you shared this recipe because the food at Clementine is consistently barely above average and the customer service is horrendous (the level of pretension is high, even for LA standards)...and this banana cake is seriously the *only* reason I will go there and put up with any of it. It is amazing. I just wish they'd get other aspects of the operation together.

Thanks for posting it! I started reading your blog a few months ago and I love it! And, I'm going to Berlin in October and looking forward to checking out your cafe, bakery, and brunch suggestions!

[Ellen]

happy blog birthday, Luisa! the cake looks amazing...

[Michelle]

Congrats on six happy years! And celebrating with one of my most favorite cakes even! Thank you for the amazing recipe!

[ruthie @ the twice bitten]

I may have to cheat on my current banana cake recipe.

Cheers to adultery.

[Evy]

Happy Blog Birthday! It has been a joy to read!

[noelle {simmer down!}]

Blog years are like dog years, 6 seems like 20! If you make it to Detroit or Ann Arbor on your book tour I'll come with a crowd.

[one perfect pie]

"The holy grail of banana cakes" + cream cheese frosting? Say no more. Cut me a slice! Happy blogiversary! Your blog is beautiful and so many of us enjoy what you share here. Thank you.

[Jessicah]

Happy blog birthday to you indeed! I'm normally not a huge fan of cream cheese frosting, but you make this cake sound so superlatively good that I just might have to try it.

I hope that your blog will be around for another six years at least!

[Frances]

Happy Birthday to you and your blog baby :)

(And thank-you, this recipe may help with the 2 kilos of bananas in my freezer.)

Question: are you coming to Paris on your book tour? Please do!

[Mike @ How To Make A Smoothie At Home]

Happy Birthday to your blog!! Thanks for your recipe!! I cannot wait to try it.

[Lee]

Yay to 6 years! I've only just discovered your blog. It makes me feel so warm and cozy, like I'm sitting around sharing recipes with my mom - not to say you're old enough to be my mom! In fact, I'm sure I'm old enough to be YOUR mom - lol. But I love the feeling I get when I look at your amazing pictures and read your eloquent and often funny prose. You are a delight.

[Meister @ The Nervous Cook]

For Pete's sake -- I already eat enough bananas to make me total mosquito bait, but this! How could I possibly say no to this?!

Happy six years, and congratulations on creating such a delicious corner of the Internet.

[Lisa]

Happy birthday, blog and congratulations Luisa! I will be making this as soon as the nectarines and plums are done for the season. (And yes, please do consider a stop in the DC area.)

[donaji]

Happy blog birthday! I'm not very fond of banana cake/bread but I trust you and I'm going to give this a go :)

[connie]

Bonne Fete, Wednesday's Chef!
I stumbled upon your blog 4 years ago. Love your writing and I have made many of your recipes my own. Wishing you success with your book, if you make it to the west coast of Canada during your tour I will be there with bells on!

and soon there will be banana cake in this house....

[Jessica]

Congratulations for six years of delicious blogging! I have been following the blog since 2006 and I've enjoyed each post.
I was particularly excited about this one because I had some overripe bananas waiting to be baked into...something - probably a bread, but instead I made the cake! I can't wait for the book and look forward to your tour.

[Restaurant Food Delivery]

Happy blog birthday indeed! Congratulations!

My daughter really like banana cake and I'm sure she'd love this recipe of yours. Thanks for sharing it with us.

-Cristine

[World Best Recipes]

Looks great. I can't wait to try this.

[A Plum By Any Other Name]

Happy blog birthday! The world can certainly use more banana cakes in it. So thank you for sharing and for all the lovely treats you've brought our way.

[Bicycles in Bangalore,]

I must try this, too we've got plenty of bananas over here.... I trust you and I'm going to give this a go..Thanks for posting it!

[Patricia]

Happy Blogday to you!

Even reading today's recipe is making my mouth water - I'm sitting in my office and mentally adding buttermilk and creme fraiche to my shopping list - also will look for older bananas in the market - can't wait until Sunday morning when I will make this cake. And what am I celebrating, do you ask? I'm sitting down with a good cup of coffee and a slice of this cake to celebrate HAPPY 6th BLOG DAY - thank you so much for your posts and your recipes and keeping me in awe of your life.

[Wendy in Oz]

Hey Luisa

Banana cake is the best, and perfect for birthday cake. It used to be my staple cake until Australia lost it's banana crop in a cyclone earlier this year (Australia is very protectionist about it's bananas and does not import them, so they got up to $21/kg this time - too expensive for a 'nana cake!).
I make this with either chocolate butter icing, or lemon butter icing, and use butter instead of oil and buttermilk in the cake. Regardless, this recipe makes me wistful for cheap bananas!

[Selkie]

Happy happy day, with all best wishes for many happy healthy returns of the day! Yes, so many of us, quietly here, reading, laughing, crying, sighing, with you ... Thank you.

[Louise]

Oh hello! Hell yes I'm making this in the coming month! :O

[Cara]

My birthday's in a month. This might be my cake. Looks wonderful!

[Jess]

Hey, birthday girl. Congratulations on 6! Also, "sensuous floppiness" -- that made me laugh out loud. xoxo.

[Eileen]

I have not read the comments so hope I am not repeating the question, but what do you think of my using whole wheat pastry flour (which I have in my fridge) to replace regular flour? Only ask because I recently replaced ww flour for regular flour (well half whole wheat) in a cookie recipe and found the cookies to be bland tasting rather than buttery. The recipe was for chocolate sparklers from Pastry Studio blog. They looked fab, had the right texture, but tasted only ok. I would like to make this tomorrow and do try to use at least part ww whenever I can.