Banana Poppy Seed Cake with Vanilla Bean Frosting

Banana Poppy Seed Cake with Vanilla Bean Frosting

A deliciously moist cake that only takes minutes to whip up!

Wow! I just moved and realized I had an abundance of frozen bananas in my deep freeze! I decided it was time to find a new banana recipe to try out. I choose this recipe for Banana Poppy Seed Cake with Vanilla Bean Frosting because I had some poppy seeds that needed to be used soon and also because I just love the texture they add to quick breads.

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I wanted to see if I could make this recipe slightly healthier by substituting the light versions of both the sour cream and cream cheese. Since the entire cake disappeared within a day, I’d say it was a success!

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The original recipe called for lining the pan with parchment paper for easy removal. I found a great trick to make this easier. Simply cut in about 2″ from each corner so that the corners fold over one another and completely line the pan. Wish I had known this long ago, makes for a nicer presentation and clean up is a breeze!

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Scraping the seeds from the vanilla bean is quite easy. Cut the entire bean in half, leaving you with two short parts with one tapered end each. Take one part, hold on to tapered end, and slice through bean long-wise. Take the blunt side of your knife and scrape out the seeds, which look like a brown paste. Repeat with the other half of the vanilla bean.

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This is definitely a recipe I will make again and again! Super simple, quick and made with ingredients most of us have on hand. What’s your favorite way to use up bananas that are past their prime? I’d love to hear from you!

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Follow along!
Banana Poppy Seed Cake with Vanilla Bean Frosting
Banana Poppy Seed Cake with Vanilla Bean Frosting
Print Recipe
This Banana Poppy Seed Cake with Vanilla Bean Frosting bakes up deliciously moist and is a great way to use all those bananas you've saved up!
Servings Prep Time
12 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 20 minutes
Cook Time
35 minutes
Banana Poppy Seed Cake with Vanilla Bean Frosting
Banana Poppy Seed Cake with Vanilla Bean Frosting
Print Recipe
This Banana Poppy Seed Cake with Vanilla Bean Frosting bakes up deliciously moist and is a great way to use all those bananas you've saved up!
Servings Prep Time
12 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 20 minutes
Cook Time
35 minutes
Ingredients
Cake
Frosting
Servings:
Instructions
  1. Set oven to 350 degrees F. Grease or line 8X8" square baking pan, set aside.
  2. Using the paddle attachment of a stand mixer, cream the butter, sugar and sour cream together. Add egg, bananas, and vanilla. Add the flour, salt and baking soda. Mix until just combined. Fold in poppy seeds.
  3. Spread the batter into prepared baking pan. Bake for about 35 minutes, or until toothpick inserted in middle comes out clean. As all ovens differ slightly, watch the cake and adjust accordingly.
  4. While the cake is in the oven, mix together all the ingredients for the frosting. Adjust amount of milk to create a thick yet spreadable consistency. Keep covered while waiting for cake to cool.
  5. As I lined my pan with parchment, I removed the cake from the pan immediately and transferred it to a wire rack to cool completely. When cake has cooled completely, spread frosting thickly on top.
Recipe Notes

This recipe was adapted from The View from Great Island 

Miz Helen’s Country Cottage

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