A recipe from Maman Dion. This cake can be frozen, well wrapped, it can keep his flavour for 2 months. You can bake this cake in a loaf pan. Cut and slice and toast it as breakfast.
- 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
- 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
- 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.
Awesome! We loved it. I did use less sugar in the cream topping just 2 tbs based on another reveiwer. It was perfect, not to sweet and the tang of the lemon added a great touch with the banana flavor. Thanks for posting. :)
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.
Yummy! This was really flavorful. It was nice and tender too. We loved the topping. It added something very special to the cake. Thanks Boomette!