Banana Cake With Poppy and Lemon Cream

Total Time
Prep 20 mins
Cook 40 mins

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 Nutrition


  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.
Most Helpful

5 5

Awesome! We loved it. I did use less sugar in the cream topping just 2 tbs based on another reveiwer. It was perfect, not to sweet and the tang of the lemon added a great touch with the banana flavor. Thanks for posting. :)

4 5

Very Good! I made this as directed in a square pan. It has a nice sweet banana flavor and is very moist...almost too moist. I can't make up my mind about the frosting...You can taste the lemon and feel the texture of the poppy seeds...It's too sweet to my tastes and I like sweet. I prepared it and put it in a tupperware to top each serving. Thanks for a recipe to use up my over ripe bananas! Made for 1-2-3 hit wonders.

5 5

Yummy! This was really flavorful. It was nice and tender too. We loved the topping. It added something very special to the cake. Thanks Boomette!