Monday, January 23, 2017

Banana Poppyseed Cake


2 Tbs. butter (I always use salted), room temperature
2/3 c. sugar
1/2 c. sour cream, light
1 egg
2 bananas, very ripe, mashed
1/2 c. poppy seeds
1 Tbs. vanilla
1 c. flour
1 tsp. salt
1/2 tsp. baking soda

Preheat the oven to 350 degrees. Grease an 8x8 or 9x9 pan with non stick cooking spray, line with parchment paper, and set aside. In an electric mixer, beat the butter, sugar and sour cream together. Add in the egg, bananas and vanilla. Slowly add in the dry ingredients and mix until just combined. Fold in the poppy seeds. Spread the batter into the prepared pan and smooth out. Bake for 25 minutes until the edges are golden brown.

For the frosting:

4 oz. cream cheese, 1/3 less fat
2 Tbs. salted butter, room temperature
1 vanilla bean, seeds scraped out
2 c. powdered sugar
Milk (if needed, to thin icing)

With an electric mixer, beat the cream cheese with the butter until combined. Add the vanilla bean paste and powdered sugar and beat together until everything is mixed. If the frosting is too thick, add in milk by the tablespoon. Spread out onto the cooled cake, and cut into bars.

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