Banana Poppy Seed Cake with Lemon Buttercream ~ snack time just got a whole lot more interesting with this unique combination of bananas, poppy seeds, and lemon ~ you can whip up this easy one bowl cake in no time.
Bake up this banana poppy seed cake when a good friend’s coming over for coffee, or there’s a last minute potluck at the office, or maybe you’ve been so good about eating super healthy for a couple of weeks now that you could use a treat. Whatever the excuse, I think you’ll be glad you gave it a shot. If you’re going to share it, be sure to have copies of the recipe ready to go, you’re gonna get asked.
This is a classic dense and moist banana cake with the footprint of a blondie ~ kicked up a notch or two with lots of crunchy poppy seeds and a tangy lemon frosting. Why should lemon and almond get all the fun when it comes to poppy seeds?
I don’t know why I haven’t thought to combine all these elements together before, they make for a cake that’s unusual but familiar at the same time.
I’m generous with this particular frosting, which has a similar tangy quality to a cream cheese frosting, but it’s even easier to whip up. You might know it from my BLUEBERRY ZUCCHINI CAKE WITH LEMON BUTTERCREAM. It’s butter-heavy, and because of that I think it tastes best chilled, so I keep my cake in the refrigerator until I’m ready to eat.
No need to haul out the heavy equipment for this banana snack cake ~ just a whisk and a bowl will do fine.
It’s no secret that I love poppy seeds ~ I use them all the time, in everything from LEMON POPPY SEED PANCAKES to CHICKEN SALAD WITH POPPY SEED MAYONNAISE. They just add that special touch to so many foods. I buy them in bulk, which means I always have some on hand to add to my recipes.
- 2 Tbsp unsalted butter, at room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 1 large egg, room temperature
- 2-3 ripe bananas, mashed (to make about 3/4 cup mashed)
- 1/3 cup poppy seeds
- 1 tsp vanilla extract
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 8 Tbsp (1 stick, 1/2 cup) unsalted butter, at room temperature
- 2 cups confectioner's sugar
- juice of 1 lemon (about 2 Tbsp)
- the tiniest drop of yellow food coloring (optional)
- 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.
- Cream the butter, sugar, and sour cream together until light and fluffy. Beat in the egg, mashed banana, poppy seeds, and vanilla.
- Whisk the flour, salt, and baking soda together and add to the wet ingredients. Mix until just blended.
- 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.
- Let cool on a rack completely before frosting.
- 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.
- I like to store the cake in the refrigerator, and it will keep for up to a week.
Make it your own ~
- Add the zest of the lemon to the frosting if you like.
- Substitute chopped walnuts for the poppy seeds.
- Substitute cream cheese for the butter in the frosting.
Don’t forget to pin this Banana Poppy Seed Cake with Lemon Buttercream