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Banana Poppy Seed Cake with Lemon Buttercream ~ an easy snack cake made with bananas and poppy seeds, generously topped with a lemon frosting ~ you can whip up this easy one bowl cake in no time.



Total time

45 minutes




  • 2 tbsp unsalted butter (at room temperature)
  • ⅔ cup sugar
  • ½ cup sour cream
  • 1 large egg (room temperature)
  • 2 ripe bananas (mashed)
  • ⅓ cup Poppy seeds
  • 1 tsp vanilla extract
  • 1 cup flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • lemon buttercream
  • 8 tbsp unsalted butter (at room temperature)
  • 2 cups confectioner's sugar
  • Lemon juiced (about 2 Tbsp)
  • the tiniest drop of yellow food coloring (optional)


  1. Set oven to 350F Lightly spray a 9x9 square baking pan. I like to line it with parchment paper so I can lift the cake out after baking for easy frosting and cutting.
  2. Cream the butter, sugar, and sour cream together until light and fluffy. Beat in the egg, mashed banana, poppy seeds, and vanilla.
  3. Whisk the flour, salt, and baking soda together and add to the wet ingredients. Mix until just blended.
  4. Turn the batter out into the pan and smooth out evenly. Bake for about 35 minutes, or until the top is just turning golden and the middle is set. A toothpick inserted in the center should be free of wet batter.
  5. Let cool on a rack completely before frosting.
  6. Make the frosting by beating the butter and sugar together with the lemon juice and food coloring, if using. Add a touch more juice if the frosting is too thick, or a little more sugar if too thin.
  7. I like to store the cake in the refrigerator, and it will keep for up to a week.
  8. View the recipe instructions at The View From the Great Island

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