the cake
  • 2 Tbsp unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 large egg
  • 2 ripe bananas, mashed
  • 1/2 cup poppy seeds
  • 1 Tbsp vanilla extract
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • the vanilla bean frosting
  • 3 to 4 ounces of cream cheese, at room temperature (about half the 8 oz package)
  • 2 Tbsp unsalted butter, at room temperature
  • the seeds from 1 vanilla bean
  • 2 cups confectioner’s sugar, sifted
  • milk or cream for thinning the icing
  • a squeeze of fresh lemon juice
Set oven to 350F
Cream the butter, sugar and sour cream together. Beat in the egg, bananas and vanilla. (Make sure the bananas are completely mashed smooth first)
Sift the flour, salt and baking soda into the wet mixture. Mix together just until thoroughly combined. Fold in the poppy seeds.
Spread the batter into a greased 8×8 square baking pan. I lined mine parchment paper (or foil) so I could remove it easily for a neater presentation and cutting.
Bake for about 25 minutes until a toothpick just comes out clean.
Cool before frosting.
To make the frosting— mix everything together until you have a thick, creamy, spreadable consistency. Taste to adjust your lemon juice.
Heap onto the completely cooled banana cake and swirl it around thickly. 

Source : allrecipes,com

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