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Banana Cake With Poppy and Lemon Cream

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“A recipe from Maman Dion. This cake can be frozen, well wrapped, it can keep his flavour for 2 months. You can bake this cake in a loaf pan. Cut and slice and toast it as breakfast.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease and flour a round pan of 9 inches.
  2. In the food processor or the way you want, reduce in a puree the bananas, buttermilk and vanilla. Set aside.
  3. In a bowl, cream the butter and sugar for 2 minutes with a mixer.
  4. Add egg and beat well.
  5. Add dry ingredients alternating with the banana mixture. Mix at medium speed for 1 1/2 minute.
  6. Pour the dough in the pan and cook in the center of oven for about 40 minutes. Remove from oven. Let rest 5 minutes and unmold on a rack.
  7. Whisk the cream until is is thick while adding sugar. Add poppy seeds and lemon zest, mix and put on the cold cake. Garnish with banana slices.

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