Dear SOS: Is it possible to find the recipe for Clementine’s banana cake with frosting? It is moist but not too dense. It almost tastes like banana bread with frosting, but every time I try it that way it comes out like a brick with mortar. Thanks.
Dear Anne: The secret to this recipe is pastry flour (not cake flour) for a noticeably light crumb and the combination of very ripe bananas and a little buttermilk for rich flavor and super-moist texture. It’s delicious topped with a little freshly whipped cream cheese frosting.