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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.


Servings

serves 9-12

Total time

0 minutes

Cuisines

Courses


Ingredients

  • 2 tbsp unsalted butter
  • 0.66666666666667 cup sugar
  • 0.5 cup sour cream
  • 1 large egg
  • 2-3 ripe bananas
  • 0.33333333333333 cup Poppy seeds
  • 1 tsp vanilla extract
  • 1 cup flour
  • 0.25 teaspoon salt
  • 0.5 teaspoon baking soda
  • lemon buttercream
  • 8 tbsp (1 stick, 1/2 cup) unsalted butter
  • 2 cups confectioner's sugar
  • juice of 1 lemon
  • the tiniest drop of yellow food coloring

Method

  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.