Banana Poppy Seed Cake

A banana cake that is perfect in flavor, delicate and so moist, this cake is so moist it is great even without any frosting, but if you should decide to frost it my Kittencal's Best Cream Cheese Frosting (Extra Creamy Option) goes well on it --- I have made this cake many times without the poppy seeds and it is still wonderful!

• Ready In: 50 mins
• Yields: 1 (13x9-inch) cake

Ingredients

• 2 1⁄4 cups cake flour
• 1⁄4 cup all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1  cup buttermilk, room temperature
• 2  tablespoons buttermilk, room temperature
• 3  large  ripe bananas
• 3⁄4 cup butter, room temperature
• 6  tablespoons  vegetable oil
• 3⁄4 cup brown sugar
• 3⁄4 cup white sugar
• 2  teaspoons vanilla
• 3  large eggs, room temperature
• 1⁄3 cup poppy seed

Directions

1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking pan (set oven rack to second-lowest position).
3. In a bowl sift both flours, baking soda and salt together; set aside.
4. In another small bowl mix the buttermilk with the mashed banana; set aside.
5. Cream the butter, oil, both sugars and vanilla together until fluffy (about 3-4 minutes).
6. Add in the eggs, one at a time to the creamed mixture, beating well after each addition.
7. Add in the banana/buttermilk mixture; beat until combined.
8. Add in the poppy seeds.
9. Add in the flour mixture to the creamed mixture with a wooden spoon ONLY until combined (do not over mix!).
10. Transfer batter to prepared baking pan.
11. Bake for about 30-35 minutes, or until cake test done.
12. Frost with favorite cream cheese frosting or dust with powdered sugar.