Ingredientes para Banana Cake With Poppy And Lemon Cream
- 3 ripe bananas
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup heavy cream
- 1 tablespoon poppy seeds
- zest of 1 lemon
- fresh banana slices
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
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Cómo preparar Banana Cake With Poppy And Lemon Cream
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a food processor or blender, puree 3 ripe bananas, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until smooth.
- Set aside the banana mixture.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar for 2 minutes using an electric mixer until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix on medium speed for 1 1/2 minutes until just combined.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, make the lemon poppy seed cream: In a medium bowl, beat 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- Stir in 1 tablespoon poppy seeds and the zest of 1 lemon.
- Once the cake is completely cool, frost with the lemon poppy seed cream.
- Garnish with fresh banana slices.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
147g
Fat
57g
Carbs
19g
