Banana Poppy Seed Cake
Moist, tender, and irresistible, this Banana Poppy Seed Cake is the perfect union of classic banana bread flavors and the delightful crunch of poppy seeds. Infused with the natural sweetness of ripe bananas and enriched with creamy yogurt or sour cream, this cake boasts a fluffy yet rich texture that’s sure to impress. The subtle nuttiness of poppy seeds adds a unique twist, making it an elegant choice for brunch, dessert, or a mid-afternoon snack. Ready in just over an hour, this easy-to-make cake is finished with a light dusting of confectioners’ sugar for a simple yet stunning presentation. Serve it with a cup of coffee or tea for the ultimate cozy treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 3 medium Ripe bananas, mashed
- 0.5 cup Plain yogurt or sour cream
- 2 tablespoons Poppy seeds
- 2 tablespoons Confectioners’ sugar (for garnish; optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Alternatively, line it with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer at medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Fold in the mashed bananas and yogurt (or sour cream) until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
Fold in the poppy seeds gently to evenly distribute them throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optionally, dust the top of the cooled cake with confectioners’ sugar before serving.
Slice and enjoy your Banana Poppy Seed Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 2115 mg | 92% | |
| Total Carbohydrate | 285.4 g | 104% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 58.0 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 547 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2023 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
