Banana Poppy Seed Cake
February 26, 2014
Categories: Desserts, Cakes, Banana, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th Labor Day, Mothers Day, Picnic, Potluck, Thanksgiving, Oven Bake, Flour, more
"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!"
- 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
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking pan (set oven rack to second-lowest position).
In a bowl sift both flours, baking soda and salt together; set aside.
In another small bowl mix the buttermilk with the mashed banana; set aside.
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.
Add in the poppy seeds and flour mixture to the creamed mixture. Mix with a wooden spoon ONLY until combined (do not over mix!).
Transfer batter to prepared baking pan.
Bake for about 30-35 minutes, or until cake test done.
Frost with favorite cream cheese frosting or dust with powdered sugar.
No special items needed.