Banana Cake With Poppy and Lemon Cream |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
1 1/2 bananas, ripe, a medium size |
1/4 cup buttermilk |
1/2 teaspoon vanilla |
1/3 cup butter, softened |
3/4 cup sugar |
1 egg |
1 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup heavy cream |
3 tablespoons sugar |
1 teaspoon poppy seed |
1/2 teaspoon lemon zest, finely grated |
1/2 banana, sliced in 1/4 inch, sprinkled with lemon juice |
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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