Banana Poppy Seed Cake

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"A KC Favorite! A banana cake that is perfect in flavor, delicate and so moist, I've even made this cake many times without the poppy seeds and it is still wonderful!"

Original is 12 servings


  • Serving Size: 1 (167.5 g)
  • Calories 438.3
  • Total Fat - 21.5 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 85.1 mg
  • Sodium - 445.7 mg
  • Total Carbohydrate - 58.3 g
  • Dietary Fiber - 4.3 g
  • Sugars - 33.2 g
  • Protein - 6.8 g
  • Calcium - 49.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a 13 x 9-inch baking pan (set oven rack to second-lowest position).

Step 3

In a bowl sift both flours, baking soda and salt together; set aside.

Step 4

In another small bowl mix the buttermilk with the mashed banana; set aside.

Step 5

Cream the butter, oil, both sugars and vanilla together until fluffy (about 3-4 minutes). Add in the eggs, one at a time to the creamed mixture, beating well after each addition. Add in the banana/buttermilk mixture; beat until combined.

Step 6

Add in the poppy seeds and flour mixture to the creamed mixture. Mix with a wooden spoon ONLY until combined (do not over mix!).

Step 7

Transfer batter to prepared baking pan.

Step 8

Bake for about 30-35 minutes, or until cake test done.

Step 9

Frost with favorite cream cheese frosting or dust with powdered sugar.


No special items needed.

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