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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
Ingredients
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- 2 Tbsp butter, softened
- 2/3 cup sugar
- 1/2 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
- 1/4 tsp salt
- 1/2 tsp baking soda
- Frosting:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Spray a 9×9 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.
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Recipe adapted from The View from Great Island.