Banana Poppy Seed Cake Recipes

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BANANA POPPY SEED QUICK BREAD



Banana Poppy Seed Quick Bread image

From a Dole pamphlet I've had sitting around since 1986! This is a nice twist on a standard banana bread or poppy seed bread. I love the light hint of lemon in the bread too with the lemon zest.

Provided by HokiesMom

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 10

2 bananas, extra ripe & peeled (see step one to receive 1 cup)
1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon lemon peel, finely grated
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup poppy seed

Steps:

  • Mash bananas with a potato masher until all large pieces are broken down (or you can use a blender and puree the bananas) - you should receive about 1 cup of banana total. If not, then add enough banana to equal one cup.
  • Cream together the sugar and butter until light and fluffy.
  • Beat in eggs and grated lemon peel until blended.
  • Combine the flour, baking powder, salt and cinnamon.
  • Beat the bananas into the wet ingredients alternately with the dry ingredients -- repeating twice ending with dry ingredients.
  • Hand stir in the poppy seeds.
  • Pour into a well-greased (or sprayed) 9x5 inch loaf pan.
  • Bake at 350* F for 50-60 minutes until pick inserted in center comes out clean. (The original recipe called for 60-70 minutes but mine is usually done before 60 minutes).
  • Cool in pan for 10-15 minutes before turning out onto a wire rack to completely cool.

Nutrition Facts : Calories 380.6, Fat 14.9, SaturatedFat 8, Cholesterol 77, Sodium 357.5, Carbohydrate 57.4, Fiber 2.6, Sugar 28.8, Protein 6

POPPY SEED BANANA MUFFINS



Poppy Seed Banana Muffins image

This recipe is a regular in our home so I keep batches of the dry ingredients already mixed together as a time-saver. I also keep over-ripe bananas for this recipe.-Gloria Olds, Troy, Montana

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup milk
1/4 cup vegetable oil
2 medium ripe bananas, mashed
2-1/2 teaspoons poppy seeds

Steps:

  • In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 185mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

BANANA POPPY SEED CAKE



Banana Poppy Seed Cake image

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 recipe#90142 goes well on it --- I have made this cake many times without the poppy seeds and it is still wonderful!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 1 (13x9-inch) cake

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 5341.9, Fat 262.3, SaturatedFat 107.4, Cholesterol 1011.5, Sodium 4615.8, Carbohydrate 694.7, Fiber 21.4, Sugar 381.5, Protein 70.8

BANANA POPPY SEED PANCAKES



Banana Poppy Seed Pancakes image

So good you don't need syrup!

Provided by catlady

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
2 teaspoons poppy seeds
1 teaspoon salt
2 eggs
2 cups milk
2 ripe bananas, mashed
¼ cup coconut oil, melted
2 tablespoons honey
1 teaspoon vanilla extract
½ cup fresh blueberries

Steps:

  • Whisk whole wheat flour, all-purpose flour, baking powder, poppy seeds, and salt together in a bowl.
  • Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey, and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
  • Preheat a lightly oiled griddle on medium-low heat. Ladle batter 1/4 cup at a time onto the prepared griddle, sprinkling a few blueberries over each pancake. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.

Nutrition Facts : Calories 358.3 calories, Carbohydrate 52 g, Cholesterol 68.5 mg, Fat 13.5 g, Fiber 4.4 g, Protein 10.4 g, SaturatedFat 9.6 g, Sodium 771.8 mg, Sugar 16.1 g

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