Banana Cake With Poppy and Lemon Cream
photo by teresas
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1⁄2 bananas, ripe, a medium size
- 1⁄4 cup buttermilk
- 1⁄2 teaspoon vanilla
- 1⁄3 cup butter, softened
- 3⁄4 cup sugar
- 1 egg
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
-
Cream
- 1⁄2 cup heavy cream
- 3 tablespoons sugar
- 1 teaspoon poppy seed
- 1⁄2 teaspoon lemon zest, finely grated
- 1⁄2 banana, sliced in 1/4 inch, sprinkled with lemon juice
directions
- Preheat oven to 350°F Grease and flour a round pan of 9 inches.
- In the food processor or the way you want, reduce in a puree the bananas, buttermilk and vanilla. Set aside.
- In a bowl, cream the butter and sugar for 2 minutes with a mixer.
- Add egg and beat well.
- Add dry ingredients alternating with the banana mixture. Mix at medium speed for 1 1/2 minute.
- Pour the dough in the pan and cook in the center of oven for about 40 minutes. Remove from oven. Let rest 5 minutes and unmold on a rack.
- Whisk the cream until is is thick while adding sugar. Add poppy seeds and lemon zest, mix and put on the cold cake. Garnish with banana slices.
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Reviews
-
Very Good! I made this as directed in a square pan. It has a nice sweet banana flavor and is very moist...almost too moist. I can't make up my mind about the frosting...You can taste the lemon and feel the texture of the poppy seeds...It's too sweet to my tastes and I like sweet. I prepared it and put it in a tupperware to top each serving. Thanks for a recipe to use up my over ripe bananas! Made for 1-2-3 hit wonders.
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