Ingredients
The following ingredients have 4 Servings
- 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
- 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
Instruction
- 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 8x8 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.
