John Myers
Banana Poppy Seed Cake
The perfect banana poppy seed cake recipe with a picture and simple step-by-step instructions.
- 370 g Flour
- 1 packet Baking powder
- 75 g Grated poppy seeds
- 125 g Grated hazelnuts
- 3 Pc. Ripe bananas
- 170 g Butter or margarine
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 Pc. Eggs
- 25 g Crème fraîche, or quark as an alternative
- Mix the flour, baking powder, poppy seeds and grated hazelnuts and set aside. Peel the bananas and either press them with a fork or puree them.
- In a bowl, stir the eggs with sugar, salt, butter and vanilla sugar for a few minutes until creamy. Add the bananas and stir in. Finally stir in the flour mixture and crème fraiche briefly on a low level.
- Put the dough in a greased and floured loaf pan and bake in the preheated oven on the middle rack at 175 degrees (or fan oven 150 degrees) for about 60 minutes.
- Then take it out of the oven and let it cool down in the pan. Then carefully fall out of the mold. Dust with icing sugar if you like.
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