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 |

Banana Poppyseed Cake |

Banana Poppyseed Cake

Real Mom Kitchen

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  • 2 Tbsp butter softened
  • cup sugar
  • ½ cup sour cream
  • 1 legg
  • 2-3 ripe bananas mashed (to make about 3/4 cup mashed)
  • 2 Tbsp poppyseeds
  • 1 tsp vanilla
  • 1 cup flour
  • ¼ tsp salt
  • ½ tsp baking soda


  • ½ cup butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla


  • Preheat oven to 350 degrees. Spray a 9x9 square baking pan with non-stick spray.
  • 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.
  • Add in the flour, salt, and baking soda together and add to the wet ingredients. Mix until just blended.
  • 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.
  • Allow to cool completely before frosting.
  • In a bowl, beat the butter, powdered sugar, and vanilla together. Spread frosting over cooled cake. Serves 9-12.
Tried this recipe?Let us know how it was!

Recipe adapted from The View from Great Island.

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