Banana and poppy seed cake is not your traditional banana bread. It’s more of a classic butter cake with just a small amount of banana added. Thanks to that, it turns out moist, aromatic and wonderfully soft. It disappeared in just one day — the kids loved it :). A lemon icing would pair perfectly with it… but I didn’t get the chance to make it in time. Highly recommended!
Ingredients for the banana poppy seed cake:
- 240 g plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 Tbsp poppy seeds
- 170 g bananas (unpeeled weight), about 1–2 bananas
- 90 ml buttermilk
- 115 g butter
- 150 g caster sugar
- 2 large eggs
All ingredients should be at room temperature.
In a mixing bowl, beat the butter and sugar together until very light and fluffy. Add the eggs one at a time, beating well after each addition until fully combined. In a small bowl, mash the bananas and mix with the buttermilk, then add to the batter. Sift in the plain flour, baking powder, bicarbonate of soda, cinnamon and poppy seeds, and fold gently with a spatula until just combined.
Line a baking tin with baking paper. Pour in the batter and smooth the surface. Bake at 180°C for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.
Ingredients for the lemon icing:
- 70 g icing sugar
- zest of 1 lemon
- 1½ Tbsp freshly squeezed lemon juice
Mix all the ingredients with a spoon until smooth, then drizzle over the cake.
Enjoy!
Recipe source: Technicolor Kitchen.
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