Banana Poppy Seed Cake with Vanilla Buttercream
This moist and delicious Banana Poppy Seed Cake is topped with a creamy Vanilla Buttercream. A simple and tasty recipe that's great for breakfast, snacking or dessert!
Ingredients
Banana Poppy Seed Cake:
- 4 bananas mashed (about 1 1/2 cups)
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 cup sour cream
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
Vanilla Buttercream:
- 1/2 cup butter
- 2 cups confectioner's sugar
- 1/2 tsp vanilla
Instructions
- Preheat your oven to 350 degrees F.
- Line an 8 x 8 baking pan with parchment paper. Set aside.
- Mash the bananas. Set aside.4 bananas
- Using an electric mixer cream the butter and sugar until creamy.1/2 cup butter, 1 cup sugar
- Then add the eggs, vanilla and sour cream, mixing until smooth.2 eggs, 2 tsp vanilla, 1/2 cup sour cream
- Fold in the mashed bananas.
- In a separate bowl whisk together the flour, baking soda, salt and poppy seeds.1 1/2 cups all purpose flour, 1 tsp baking soda. 1/2 tsp salt, 2 tbsp poppy seeds
- Now add these dry ingredients to the wet ingredients and mix until just combined, don’t over mix the batter.
- Pour the batter into the prepared baking pan and bake for 50 minutes. The cake is done when the top is golden and the centre is tight, and a toothpick inserted into the centre comes out clean.
- While the cake is baking, make the buttercream. Use an electric mixer and cream together the butter, confectioner's sugar and vanilla until smooth and creamy.1/2 cup butter, 2 cups confectioner's sugar, 1/2 tsp vanilla
- When the cake is done baking, remove it from the oven and let cool completely before frosting, at least 1 hour.
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