Ingredients

The following ingredients have 10 Servings
  • 2 Tbsp unsalted butter (at room temperature)
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 large egg (room temperature)
  • 2-3 ripe bananas (mashed (to make about 3/4 cup mashed))
  • 1/3 cup poppy seeds
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 8 Tbsp 1 stick, 1/2 cup unsalted butter, at room temperature
  • 2 cups confectioner's sugar
  • juice of 1 lemon (about 2 Tbsp)
  • the tiniest drop of yellow food coloring (optional)

Instruction

  • Set oven to 350F Lightly spray a 9x9 square baking pan. I like to line it with parchment paper so I can lift the cake out after baking for easy frosting and cutting.
  • Cream the butter, sugar, and sour cream together until light and fluffy. Beat in the egg, mashed banana, poppy seeds, and vanilla.
  • Whisk the flour, salt, and baking soda together and add to the wet ingredients. Mix until just blended.
  • Turn the batter out into the pan and smooth out evenly. Bake for about 35 minutes, or until the top is just turning golden and the middle is set. A toothpick inserted in the center should be free of wet batter.
  • Let cool on a rack completely before frosting.
  • Make the frosting by beating the butter and sugar together with the lemon juice and food coloring, if using. Add a touch more juice if the frosting is too thick, or a little more sugar if too thin.
  • I like to store the cake in the refrigerator, and it will keep for up to a week.