The most deliciously easy banana & poppyseed cake with vanilla frosting will become a family favourite in no time. This is such a simple, classic recipe… and it’s always a winner!
There’s just something so good about a slice of cake, isn’t there. And even better if it’s enjoyed with friends! I made this cake for morning tea with a friend who had just had a baby. Seriously… cake and babies… there really is nothing better!
Anyway, we always have a fruit bowl overflowing with bananas. They’re by far my favourite fruit and I tend to go overboard with them at the supermarket. Maybe subconsciously I buy too many because then I know that I’ll end up with lovely ripe bananas to make a cake with. Yep, that’s probably it.
If you’ve been following this wee little blog for a while, you’ll probably know my love of bananas (and ahem, cake). A few of my all-time faves are my fudgy chocolate banana loaf, my easy banana bread and the yummiest little banana & choc chip muffins. Hehehe, and they’re all totally healthy because they’re made with fruit. Trust me!!
But back to todays recipe!! Ok, so let me tell you about this easy Banana & Poppyseed Cake with Vanilla Frosting. It’s moist, ridiculously easy to make… and even easier to eat. Oh and it’s very forgiving if you forget that it’s in the oven while feeding your baby (that one I know from personal experience).
I just love the vanilla frosting on this cake. It’s the simplest thing to whip up and goes with the banana flavour perfectly. This cake is also really yummy with cream cheese frosting – but sometimes you just can’t beat plain ol’ vanilla.
You can freeze this cake in an airtight container (after you’ve wrapped it in foil), but come on… seriously… AS IF it will last that long. No really, I promise you that it wont.
And so my friends, next time you want a delicious cake you must, MUST make this Easy Banana & Poppyseed Cake with Vanilla Frosting. And you absolutely must also eat the cake while cuddling a newborn baby. Just sayin’!
Easy Banana & Poppyseed Cake with Vanilla Frosting - Conventional Method
Ingredients
- 125 g butter softened to room temp
- 220 g (1 cup) caster sugar
- 45 g (1/4 cup) brown sugar
- 2 tbs vanilla extract
- 3 eggs
- 200 ml sour cream
- 1 cup (approx 300g) mashed banana
- 70 g (1/2 cup) poppy seeds
- 250 g (2 cups) plain flour
- 2 tsp baking powder
- 375 g icing mixture 3 cups
- 75 g butter softened
- 2 tsp vanilla extract or 1 tsp vanilla bean paste
- 1-2 tbs milk
Instructions
-
Preheat oven to 180 degrees celsius.
-
Grease and line a rectangular baking tray with greaseproof paper (tin should be approximately 30cm X 22cm.
-
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 beat until combined.
-
Sift over the plain flour and baking powder and fold through until combined.
-
Pour the mixture into the prepared tray and bake for 40 minutes or until cooked through.
-
Allow the cake to cool in the tray for 30 minutes before turning onto a wire rack to cool completely.
-
To make the vanilla frosting, sift the icing mixture into a bowl, add the butter and beat with a stand mixer or handheld beaters until just combined.
-
Add the vanilla extract and 1 tbs milk. Beat 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.
Easy Banana & Poppyseed Cake with Vanilla Frosting - Thermomix Method
Ingredients
- 250 g (2 cups) plain flour
- 2 tsp baking powder
- 125 g butter softened to room temp
- 220 g (1 cup) caster sugar
- 45 g (1/4 cup) brown sugar
- 2 tbs vanilla extract
- 3 eggs
- 200 ml sour cream
- 1 cup (approx 300g) mashed banana
- 70 g (1/2 cup) poppyseeds
- 375 g (3 cups) icing mixture
- 75 g butter softened
- 2 tsp vanilla extract or 1 tsp vanilla bean paste
- 1-2 tbs milk
Instructions
-
Preheat oven to 180 degrees celsius.
-
Grease and line a rectangular baking tray with greaseproof paper (tin should be approximately 30cm X 22cm.
-
Place the plain flour and baking powder into the TM bowl. Sift by pressing Turbo 5-10 times then set aside in a separate bowl.
-
Place the butter, caster sugar, brown sugar and vanilla extract into the TM bowl.
-
Cream on Speed 4, 30 seconds. 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.
-
Increase to Speed 4, 15 seconds.
-
Add the sour cream and mashed banana and mix on Speed 4, 15 seconds.
-
Add the plain flour, baking powder and poppy seeds and mix on Speed 5, 15 seconds.
-
Pour the mixture into the prepared tray and bake for 40 minutes or until cooked through.
-
Allow the cake to cool in the tray for 30 minutes before turning onto a wire rack to cool completely.
-
To make the vanilla frosting, place the icing mixture into the TM bowl. Press Turbo 5 times to sift. Add the butter, vanilla extract and 1 tbs milk on Speed 5, 10 seconds. Scrape down the sides and mix for a further 5 seconds (add the 2nd tbs milk if the frosting is too thick).
-
Spread frosting over cooled cake and cut into slices.
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!
Hi, can you post your icing mixture recipe? Thanks!
Hi Karla, the recipe for the icing is included in the cake recipe below. xx