Banana-Poppyseed Cake

banana poppyseed cake

This is a perfect “weeknight” cake. It’s unfussy and comes together very quickly, but also feels special because: FROSTING!

Coastal Queen Spelt and Pastry Flour in combination with Cornmeal produce a cake with depth and texture; while the banana and buttermilk keep it super-moist. Lots of poppyseeds for fun!

Ingredients

  • CAKE

  • 1 cup mashed ripe banana

  • 2 TB. vegetable or avocado oil

  • 1 cup buttermilk, room temperature

  • ¼ cup maple syrup

  • â…“ cup brown sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup cornmeal

  • ½ cup Bellwether Spelt Flour

  • ½ cup Plumage Pastry Flour

  • 2 teaspoons cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ¼ cup poppy seeds

  • FROSTING

  • 4 oz. (½ package) cream cheese, softened

  • 5 TB. butter, room temperature

  • ¼ cup confectioners sugar

  • 1 TB. buttermilk

  • Zest of one small lemon

  • Chopped pecans to sprinkle on top (optional)

Directions

  • For the cake, SO EASY: Mix wet ingredients in one bowl. Mix dry ingredients in another bowl. Add the dry to the wet, and mix until just combined and all flour is absorbed.

  • Pour batter into a greased 9 ½ “ square cake pan. Bake at 375 degrees for 20-25 minutes, until a toothpick comes out clean.

  • For the frosting: Put all ingredients in a mixing bowl and blend with electric beaters until creamy. Spread on completely cooled cake.