Banana Poppy Seed Cake with Vanilla Bean Frosting

Recipe by The View From the Great Island

This Banana Poppy Seed Cake with Vanilla Bean Frosting is a moist one bowl banana snack cake that pleases everybody, from the pretty crunch of the poppy seeds to the creamy vanilla buttercream, it's a joy to make, and eat!

Ingredients

• the cake
• ⅔ cup sugar
• ½ cup sour cream
• 1 large egg
• 2 ripe bananas (mashed)
• ½ cup Poppy seeds
• 1 tbsp vanilla extract
• 1 cup flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• the vanilla bean frosting
• 3 oz of cream cheese (at room temperature)
• 1 vanilla bean (the seeds)
• 2 cups confectioner’s sugar (Sifted )
• milk or cream for thinning the icing
• a squeeze of fresh lemon juice
• 2 tbsp unsalted butter (at room temperature)
• 2 tbsp unsalted butter (at room temperature)

Method

1. Set oven to 350F
2. Cream the butter, sugar and sour cream together. Beat in the egg, bananas and vanilla. (Make sure the bananas are completely mashed smooth first)
3. Sift the flour, salt and baking soda into the wet mixture. Mix together just until thoroughly combined. Fold in the poppy seeds.
4. Spread the batter into a greased 8x8 square baking pan. I lined mine parchment paper (or foil) so I could remove it easily for a neater presentation and cutting.
5. Bake for about 25 minutes until a toothpick just comes out clean.
6. Cool before frosting.
7. To make the frosting--- mix everything together until you have a thick, creamy, spreadable consistency. Taste to adjust your lemon juice.
8. Heap onto the completely cooled banana cake and swirl it around thickly.

View the recipe instructions at The View From the Great Island