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    Home » Recipes » Recipes

    Banana Poppyseed Cake

    Published: Jun 30, 2021 by Lucy · This post may contain affiliate links · 9 Comments

    Jump to Recipe
    A piece of frosted poppy seed cake on a blue and white tea towel in front of the rest of the sliced cake.

    Banana Poppyseed Cake is a classic recipe that combines banana cake with little pops of crunchy poppyseeds. Topped with a delicious vanilla frosting and ready to eat in less than one hour!

    A piece of frosted poppyseed cake on a blue and white tea towel in front of the rest of the sliced cake.

    There are SO many options to choose from when you have some lovely, ripe bananas to use up.

    My Café Style Banana Bread and Fudgy Chocolate Banana Bread are both very popular, but sometimes, you just want something like this Banana Poppyseed Cake that's lighter, slightly sweeter and more dessert-like!

    A split piece of frosted poppy seed cake on a white & blue plate, with a glass of milk and more cake on a blue and white towel in the background.

    Why You're Going To Love This Recipe

    Just like the well-known lemon and poppyseed combination, this Banana Poppyseed Cake, is moist, sweet and guaranteed to please!

    • Simple and easy - Using just one bowl and basic cake-making methods, this is a simple and easy recipe.
    • Budget friendly - Made with pantry staples and other simple ingredients, this makes a good-sized cake that is perfect to share! (and saves wasting those overripe banana's too).
    • Top it your way - You could choose a classic cream cheese frosting, a lemon frosting or even a caramel frosting recipe instead of the vanilla option.
    Three long, thick slices of frosted poppyseed cake on a blue and white tea towel on a white counter top..

    What You Need

    Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method. 

    Individual containers with cake ingredients including sour cream, mashed banana and poppyseeds
    • Butter - I prefer to use unsalted butter as a baking ingredient. This is not essential, and if you usually buy salted butter, using that will be perfectly fine.  
    • Caster Sugar - This is also known as superfine sugar. It has a lighter texture than granulated sugar and dissolves quicker and easier, resulting in a better texture.
    • Brown Sugar - Using brown sugar in recipes adds a deeper, more caramel flavour and colour, and keeps the texture moist.
    • Vanilla Extract - You can use vanilla essence or paste if you prefer.
    • Eggs - When using eggs in a recipe, it is best to have them at room temperature before you start. I suggest cracking eggs into a separate bowl before adding them to the other ingredients, in case they are past their best or you have pieces of the shell fall in.
    • Sour Cream - Sour cream is cream with lactic acid bacteria added to make it sour and thick. Adding sour cream to a cake gives it a slightly tangy flavour as well as making the texture richer.
    • Bananas - Ripe, soft bananas are the best ones to use in baking recipes. They add much more flavour as well as their own sweetness.
    • Poppyseeds - These have a subtle flavour and add a bit of texture to the cake. They can be stored in an airtight container in a cool, dark cupboard with up to 2 years shelf-life.
    • Plain flour – Also known as all-purpose flour, this doesn't contain any raising agents.
    • Baking powder - This is a leavening (raising) agent. It is a mixture of baking soda and cream of tartar, and may also contain cornflour.
    • Icing mixture - This is a mixture of powdered sugar and starch, and is specially formulated for icing.
    • Milk – I use full-fat or full-cream milk in my baking.
    A piece of frosted banana poppyseed cake on a white and blue plate, with the rest of the sliced cake blurred in the background

    How To Make Banana Poppyseed Cake

    With just a few simple steps, and only one bowl, this cake will be in the oven before you know it!

    Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method. 

    Step 1. Combine The Wet Ingredients

    Beat the butter, caster sugar, brown sugar and vanilla extract until pale and fluffy.

    One at a time, add the eggs, beating between additions.

    A white bowl with an egg cracked on top of beaten, thick, golden.  mixture.

    Add the sour cream, mashed banana and poppy seeds and mix through.

    Poppyseeds, mashed banana and sour cream on top of a thick golden cake mix in a white bowl.

    Step 2. Add The Dry Ingredients

    Sift the plain flour and baking powder over the mixture.

    Flour and baking powder sifted on top of batter in a white bowl.

    Gently fold through the dry ingredients until combined.

    A thick golden batter flecked with poppyseeds being stirred in a white bowl.

    Step 3. Bake the Cake

    Pour the mixture into the greased and lined baking tin, and gently smooth the surface. 

    A baking paper lined rectangular baking tin filled with a poppy seed cake batter.

    Bake for 40 minutes or until cooked through.

    Allow the cake to cool in the baking tin for 30 minutes before turning out to cool completely on a wire rack.

    Step 4. Make The Vanilla Frosting

    Weigh or measure out the icing mixture, butter, vanilla and milk for the frosting.

    Four bowls with icing mixture, butter, milk and vanilla extract on a marble counter top.

    Sift the icing mixture into a mixing bowl before adding the rest of the ingredients.

    Icing sugar, butter, milk and vanilla extract in a glass bowl.

    Beat the frosting together until it is pale and fluffy.

    A glass bowl on a marble countertop with a thick white frosting mixture.

    Frost the cake when it is completely cooled.

    A cake with a deep golden crust and topped with swirled white frosting, resting on a blue and white tea towel on a white counter top.

    Expert Tips And FAQ

    Why does this cake recipe have sour cream instead of milk?

    The fat content in sour cream adds moisture and richness, which gives cakes a softer texture.

    What temperature do I use for a conventional oven?

    I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

    What are the best bananas to use?

    Ripe, soft bananas are the best ones to use in baking recipes. They add much more flavour as well as their own sweetness.

    Can I use pure icing sugar instead of icing mixture?

    Pure icing sugar produces a slightly firmer icing, which would be perfectly fine to substitute.

    How long can the Banana Poppyseed Cake be stored?

    You can store this cake in an air-tight container in the fridge for up to 4 days.

    Is the Banana Poppyseed Cake freezer-friendly?

    I prefer to freeze the cake before frosting it as it defrosts better, without compromising the texture of the frosting.

    A split piece of frosted poppy seed cake on a white & blue plate, with a glass of milk and more cake on a blue and white towel in the background.

    More Decadent Frosted Cake Recipes

    • Ultimate Butter Cake with Buttercream Frosting - The ultimate classic butter cake recipe with buttercream frosting... a moist and fluffy cake that's perfect for birthdays, school lunch boxes, cake stall fundraisers or morning tea. 
    • The Best Chocolate Mud Cake - This dense, rich chocolate mud cake is the only recipe you'll need.
    • Salted Caramel Mud Cake - A dense and rich salted caramel mud cake is the perfect choice for a celebration cake!
    • Carrot Cake with Cream Cheese Frosting - Made with fresh carrots, bursts of juicy pineapple, crunchy nuts, and a sweet cream cheese frosting, this cake is moist, rich, and absolutely delicious.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A piece of frosted poppy seed cake on a blue and white tea towel in front of the rest of the sliced cake.

    Banana Poppyseed Cake with Vanilla Frosting

    Banana and Poppyseed Cake is a classic recipe that combines banana cake with little pops of seeds, to make the most delectable accompaniment to your afternoon cuppa! Topped with a delicious vanilla frosting, you'll find it hard to stop at one piece!
    5 from 6 votes
    Print Pin Rate
    Course: sweet
    Cuisine: Cake
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 16 serves
    Calories: 381kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    For The Cake

    • 125 g butter softened to room temp
    • 220 g caster sugar (1 cup)
    • 45 g brown sugar (¼ cup)
    • 2 tbs vanilla extract
    • 3 eggs
    • 200 ml sour cream
    • 300 g mashed banana ~(1 cup) or 3 small/medium bananas
    • 70 g poppy seeds (½ cup)
    • 300 g plain flour (2 cups)
    • 2 teaspoon baking powder

    For The Icing

    • 375 g icing mixture (3 cups)
    • 75 g butter softened
    • 2 teaspoon vanilla extract or 1 teaspoon vanilla bean paste
    • 1-2 tbs milk

    Instructions

    Conventional Method

      For The Cake

      • Preheat oven to 180° celsius (fan-forced). Grease and line a 30cm x 22cm rectangular baking tin with baking paper. Set aside until needed.
      • Place the butter, caster sugar, brown sugar and vanilla extract into a bowl. Beat with a stand mixer or handheld beaters until pale and fluffy.
      • Add the eggs one at a time, beating in between each addition.
      • Add the sour cream, mashed banana and poppy seeds and fold through.
      • Sift over the plain flour and baking powder and fold through until combined.
      • Pour the mixture into the prepared baking tin nd bake for 40 minutes, or until cooked through.
      • Allow the cake to cool in the baking tin for 30 minutes before turning onto a wire rack to cool completely.

      For The Frosting

      • To make the vanilla frosting, sift the icing mixture into a bowl. Add the butter, vanilla extract and 1 tbs milk and beat with a stand mixer or handheld beaters until creamy.
      • Add the remaining 1 tbs milk (if needed) and beat until pale and fluffy.
      • Spread frosting over cooled cake and cut into slices.

      Thermomix Method

        For The Cake

        • Preheat oven to 180° celsius (fan-forced). Grease and line a 30cm x 22cm rectangular baking tin with baking paper. Set aside until needed.
        • Place the plain flour and baking powder into the Thermomix bowl. Sift using 1 sec, Turbo Function, 5-10 times, then set aside in a separate bowl.
        • Place the butter, caster sugar, brown sugar and vanilla extract into the Thermomix bowl. Cream for 30 seconds,Speed 4. Scrape down the sides of the bowl and repeat for a further 30 seconds.
        • Reduce to Speed 2, and with the blades still turning, add the eggs one at at a time. Once combined, mix for 15 seconds, Speed 4.
        • Add the sour cream and mashed banana and mix for 15 seconds, Speed 4.
        • Add the plain flour, baking powder and poppy seeds and mix for 15 seconds, Speed 5.
        • Pour the mixture into the prepared baking tin and bake for 40 minutes, or until cooked through.
        • Allow the cake to cool in the baking tin for 30 minutes before turning onto a wire rack to cool completely.

        For The Frosting

        • To make the vanilla frosting, place the icing mixture into the Thermomix bowl. Sift using 1 sec, Turbo Function, 5 times. Add the butter, vanilla extract and 1 tbs milk and combine for 10 seconds, Speed 5.
        • Scrape down the sides of the bowl and mix for a further 5 seconds, Speed 5, adding the 2nd tablespoon of milk if the frosting is too thick.
        • Spread frosting over cooled cake and cut into slices.

        Notes

        Recipe Notes and Tips
        For a conventional oven, increase the temperature by between 10 and 20 degrees Celsius and keep a close eye on your cake during the baking time.
        Ripe, soft bananas are the best ones to use in baking recipes as they add much more flavour as well as their own sweetness.
        Pure icing sugar produces a slightly firmer texture, but can easily be substituted for icing sugar mixture in this recipe.
        Store the cake in an airtight container  in the fridge for up to 4 days. I prefer to freeze the cake before frosting, as it defrosts better, without compromising the texture of the frosting.

        Nutrition

        Calories: 381kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 115mg | Potassium: 199mg | Fiber: 2g | Sugar: 42g | Vitamin A: 445IU | Vitamin C: 1.4mg | Calcium: 118mg | Iron: 1.4mg
        Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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        Comments

        1. Tammy says

          August 31, 2021 at 5:57 am

          Oh my gosh this is delicious! Such an easy cake to make. Thank you

          Reply
          • Lucy says

            August 31, 2021 at 8:45 am

            Yay! I'm thrilled you like it!

            Reply
        2. JACQUI says

          January 29, 2020 at 4:43 pm

          Hi, Ive just made this and it smells delicious!! But i was wondering if its freezeable with the icing on?

          Reply
          • Lucy says

            January 30, 2020 at 7:55 am

            Hi Jacqui, I generally freeze it un-iced but it's ok to be frozen iced too. xx

            Reply
        3. Alysse says

          September 29, 2018 at 2:07 pm

          So excited to try this recipe! I’ll be making it for a friend whose just had a baby, so cake and cuddles for me

          Reply
          • Lucy Mathieson says

            September 30, 2018 at 11:27 pm

            Oh that's the perfect combination!!!

            Reply
        4. Karla says

          October 31, 2016 at 2:47 am

          Hi, can you post your icing mixture recipe? Thanks!

          Reply
          • Bake Play Smile says

            October 31, 2016 at 6:32 am

            Hi Karla, the recipe for the icing is included in the cake recipe below. xx

            Reply
        5. Sammie @ The Annoyed Thyroid says

          September 08, 2016 at 12:49 pm

          I love baking with poppy seeds, I never thought of using them with banana! What an ace idea, as is that vanilla frosting! It looks like it is the tops!

          Reply
        5 from 6 votes (6 ratings without comment)

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        I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

        More about me →

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