Banana Cake With Poppy and Lemon Cream

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: 1 hr
• Serves: 6

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

• Cream

• 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.