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.
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!
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!
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.
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!