Banana Poppy Cream Cake

January 28, 2012

I finally decided to use the bananas sitting in my freezer to make room for more interesting foods. The other night I turned them into a treat for my coworkers. This is sweet-ish coffee cake, reminiscent of banana bread, that is perfect for sharing.

You will need:

  • 1/3 c margarine, softened
  • 1 1/4 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 1 1/4 c ripe bananas, mashed (approx. 5)
  • 1/2 t nutmeg
  • 1/4 t cinnamon
  • 1 1/4 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 2 c flour, scant
  • 1 c light sour cream
  • 1 c  walnut pieces
  • 3 T poppy seeds
 Then you will…
  1. Preheat oven to 350 degrees. Lightly spray a bundt pan (preferable 10-inch) with non-stick cooking spray and then flour.
  2. Cream together the margarine and sugar in a large mixing bowl. Beat in the eggs to combine well.
  3. Stir in vanilla and bananas.
  4. Mix in the nutmeg, cinnamon, baking powder, baking soda and salt.
  5. Alternately stir in the flour and the sour cream, just until combined.
  6. Stir in the walnuts and poppyseeds.
  7. Pour the batter into the prepared pan. Bake for 45-50 minutes or until a tester in the middle comes out clean.
  8. Cool 10 minutes before removing from pan. Cool completely on a wire rack.
  9. Share with friends.

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