Ingredients: (for the cake) 2 2/3 cups pastry flour * 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 (for the icing) 1 cup plus 1 1/2 Tablespoons cream cheese, at room temperature * 5 Tablespoons butter, room temperature * 1/2 cup powdered sugar * 2 Tablespoons sour creamDirections: (cake) Preheat the oven to 350F. In a large bowl, place the peeled bananas. Mash them with a fork and then whisk in all the other wet ingredients: the eggs, one at a time, the buttermilk, the canola oil and vanilla. Place a sifter on a piece of parchment paper and add all the dry ingredients to it: the flour, the sugar, the baking powder, the baking soda and the salt. Sift those dry ingredients directly into the wet ingredients and tilt any remaining dry ingredients from the parchment into the wet too. Stir JUST until incorporated. Spray a 9 X 13-inch pan and pour the batter in. Bake 35 to 40 minutes until golden-brown on top. Make sure it’s cooked completely through with a toothpick or a knife, then cool on a rack for at least 1 hour. (icing) Make sure the cream cheese and butter are at room temperature ... no exceptions. Place the cream cheese in a stand mixer and beat with the paddle attachment until smooth, no lumps. Then add the butter and whip until incorporated and, finally, sift in the powdered sugar and add the sour cream. Beat all together completely. Time to icing your cake. This recipe does not call for a thick layer of icing because the cake is so rich. So spread evenly and then let's EAT CAKE! ~ Chef ~
