Banana Cake With Poppy And Lemon Cream Recipe

Ingredients for Banana Cake With Poppy And Lemon Cream

• 3 ripe bananas
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup (2 sticks) unsalted butter
• 1/4 cup powdered sugar
• 2 large eggs
• All Purpose Flour
• Baking Powder
• Baking Soda
• Heavy Cream
• Poppy Seed
• Zest of 1 lemon
• Banana

How to Make Banana Cake With Poppy And Lemon Cream

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a food processor or blender, puree 3 ripe bananas, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until smooth.
3. Set aside the banana mixture.
4. 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.
5. Add 2 large eggs one at a time, beating well after each addition.
6. 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.
7. 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.
8. Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Remove from oven and let cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
10. 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.
11. Stir in 1 tablespoon poppy seeds and the zest of 1 lemon.
12. Once the cake is completely cool, frost with the lemon poppy seed cream.
13. Garnish with fresh banana slices.