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Banana Poppyseed Cake

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I love banana cake and I love poppyseed cake, so why not a banana poppyseed cake? The combo is actually quite delicious.

The bananas give the cake flavor and moistness, where the poppyseed just adds some texture to the cake.  A topping of a simple buttercream frosting is how the cake gets finished off. So give this a try the next time you have some over ripe bananas laying around.

Banana Poppyseed Cake | realmomkitchen.com

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Banana Poppyseed Cake


Units Scale
  • 2 Tbsp butter, softened
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 legg
  • 23 ripe bananas, mashed (to make about 3/4 cup mashed)
  • 2 Tbsp poppyseeds
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • Frosting:
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees. Spray a 9×9 square baking pan with non-stick spray.
  2. In a large bowl, beat the butter, sugar, and sour cream together until light and fluffy. Then blend in the egg, mashed banana, poppyseeds, and vanilla.
  3. Add in the flour, salt, and baking soda together and add to the wet ingredients. Mix until just blended.
  4. Spread the batter out evenly in the prepared baking pan.. Bake 350 degrees for about 35 minutes, or until the top is just turning golden and a toothpick inserted in the center comes out clean.
  5. Allow to cool completely before frosting.
  6. In a bowl, beat the butter, powdered sugar, and vanilla together. Spread frosting over cooled cake. Serves 9-12.
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Recipe adapted from The View from Great Island.

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