Banana Poppy Seed Cake with Vanilla Bean Frosting

August 18, 2014

Forget everything I’ve ever said about a good banana bread.  I think I’ve finally found the most delicious version that uses up your ripe bananas sitting on the counter.  Behold, a cake with just enough banana taste, speckled with crunch poppy seeds and slathered with cream cheese frosting studded with real vanilla bean.

I think it tastes best refrigerated and with a hot cup of black tea (with honey and a splash of milk, of course).  Just be sure to check your teeth after, those poppy seeds are sneaky.

Banana Poppy Seed Cake with Vanilla Bean Frosting from Simplified Feast 1

This recipe makes a small, 8×8-inch cake that’s about 1.5 inches high.  It’s the perfect size to have a taste of something sweet, but not feel overwhelmed by the quantity of cake still left over.

Banana Poppy Seed Cake with Vanilla Bean Frosting from Simplified Feast 2

What you see is what you get for the cake; A little bit of butter, turbinado sugar, SOUR CREAM (AH!), 1 egg, mashed banana, poppy seeds, vanilla, flour, salt, and baking soda.  Easy peasy.

Banana Poppy Seed Cake with Vanilla Bean Frosting from Simplified Feast 3

This  frosting was something of a first for me.  I had never bought, split, and scraped the seeds from a vanilla bean before.  If you’ve never done it, I recommend you splurge and try it.  Super fun and oddly satisfying.  The black specks swirled in the frosting make everything worth it.

Banana Poppy Seed Cake with Vanilla Bean Frosting from Simplified Feast 4

Here are the notes from The View from the Great Island blog, where I got this recipe.  She describes this cake better than I ever could: There’s a lot going on in this simple, old fashioned cake.  What makes it special?   A more pronounced than usual banana presence, for one thing.  The poppy seeds add crunch and visual interest, and then the tangy cream cheese frosting gives it a final zip.  And real vanilla bean makes anything special.”

 

Banana Poppy Seed Cake with Vanilla Bean Frosting

Slightly adapted from The View from the Great Island
Yields: 1 8×8-inch cake
 

Ingredients:

Cake:

2 tablespoon unsalted butter, at room temperature

2/3 cup turbinado sugar

1/2 cup sour cream

1 large egg

2 ripe bananas, mashed

1 tablespoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1/4 cup poppy seeds

Frosting:
4 oz. cream cheese, at room temperature
2 tablespoon unsalted butter, at room temperature
Seeds from 1 vanilla bean, split and seeds scraped
2 cups confectioner’s sugar, sifted
Milk for thinning the icing

 

Method:

Preheat oven to 350 degrees F and grease an 8×8-inch baking pan with non-stick cooking spray.

Cream the butter, sugar, and sour cream together in a medium bowl with electric mixer.  Beat in egg, mashed bananas, and vanilla.

Sift the flour, salt, and baking soda into the wet mixture.  Mix together just until combined.  Fold in the poppy seeds.

Spread the batter into the prepared baking pan.  Bake for about 25 minutes until a toothpick just comes out clean.  Cool completely before frosting.

For the frosting, mix together cream cheese, butter, and vanilla seeds until smooth.  Add 1 cup of sugar, stir until combined, then add remaining cup.  Thin if needed with milk and mix until you have a thick, creamy, spreadable frosting.  Spread onto the banana cake in an even layer.  Cover cake and store at room-temperature or in the refrigerator.

Enjoy!

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One Response to “Banana Poppy Seed Cake with Vanilla Bean Frosting”

  1. Ann Wright Says:

    Darling granddaughter Lauren, this sounds so o o delish, reminds me of my mother’s old recipe for banana cupcakes I will send you the wonderful old recipe!!! love n hugs Grannie


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