Saturday, August 15, 2015

Banana Poppy Seed Cake with Vanilla Bean Frosting

Who doesn't love polka dots? This moist dessert has polka dots in the cake and in the frosting. It's a great way to use ripe bananas and it's super easy to whip up. I found this one at The View from Great Island.


Banana Poppy Seed Cake with Vanilla Bean Frosting

2 T. unsalted butter, at room temperature
2/3 c. sugar
1/2 c. sour cream
1 large egg
2 ripe bananas, mashed
1 T. vanilla extract
1 c. flour
1/4 t. salt
1/2 t. baking soda
1/2 c. poppy seeds
Frosting:
4 oz. cream cheese, at room temperature
2 T. unsalted butter, at room temperature
Seeds from 1 vanilla bean
2 c. powdered sugar, sifted
Milk or cream
Squeeze of fresh lemon juice
 
Preheat oven to 350°. Grease 8-inch square pan.
 
Cream butter and sugar. Add sour cream and mix. Beat in egg, banana and vanilla. 
 
Sift flour, salt and baking soda into mixture and mix just until combined. Fold in poppy seeds.  
 
Pour batter into prepared pan and bake for 25 minutes or until toothpick comes out clean. Cool before frosting.
 
To make frosting, combine all ingredients and beat until smooth, adding enough milk or cream to get a spreading consistency.

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