Clementine Bakery’s Banana Cake

19 Sep

Baking is one of the most satisfying art. This is something I enjoy the most in the kitchen. Banana’s make great fruits but once you add to your desserts or cakes they make it tastier. This is a tea-time cake. Somehow my mum and I enjoy cakes with our tea more than savory bits. Last week, I promised my mother that I’ll bake a tea cake for her. So here it is!

This cake is really good. It is fragrant with bananas, very tender, not-too-sweet, velvety and moist texture is a perfect indulgence anytime of hour in the day. The frosting of this cake is too good.

This banana cake recipe is taken from TWC. I have altered the frosting by adding sour cream instead of creme fraiche and increase the sugar content.

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


170 gm cream cheese, at room temperature
60 gm butter, room temperature
1/2 cup powdered sugar
2 tablespoons sour cream

Preheat the oven to 180 degree C /350 degree F.

In a large bowl, sift together flour, sugar, baking powder, baking sugar and salt. This recipe is little different from the usual baking that I do. Usually I add the sugar to the eggs but in this case, sugar is incorporated with dry ingredients.

Seive twice so that the ingredients are equally distributed in the mixture.

Mash the bananas with the hand beater until smooth.

Mix the eggs, one at a time .

The idea is to blend it well into the mixture.

Add the oil….

Some Vanilla Essence!!

Add Buttermilk!!

Now mix the dry ingredients into the batter till thoroughly combined.

Key is mix with love and affection…mix well dry ingredients in 2-3 batches…

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.

Mix well together all the ingredients for the topping.

Spread it on the cake.


When I inserted the skewer in the cake after 40 minutes it was still a bit undone. I left it for another 2 minutes and it was perfect. Every oven is different so you need to check when your cake is done.


My mother absolutely loved every bit of this cake. She said it was actually fabulous. I actually value her comments on what I make in the kitchen. This cake can be kept for 1-2 days but who wants to keep waiting so long. Atleast this one got finished in a day.

Looks yummilicious!! Isn’t it??

One Response to “Clementine Bakery’s Banana Cake”

  1. Gursahiba September 20, 2011 at 12:28 PM #

    Made another one the same day for my cousin. Hope they liked it too!!

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