Banana Cake With Poppy and Lemon Cream
Banana cake is a popular dessert that originated in the United States during the Great Depression. It became popular due to the availability and affordability of bananas at the time.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 250 gram Ripe bananas
- 200 gram All-purpose flour
- 150 gram Sugar
- 100 gram Unsalted butter
- 2 unit Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Poppy seeds
- 1 teaspoon Lemon zest
- 1 cup Heavy cream
- 1 cup Powdered sugar
- 1 tablespoon Lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, mash the ripe bananas until smooth.
- Add the sugar and melted butter to the mashed bananas and mix well.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, salt, poppy seeds, and lemon zest.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and lemon juice, continuing to whip until stiff peaks form.
- Once the cake has cooled, spread the lemon cream over the top.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 42g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.