Banana Poppy Seed Cake
A moist, flavorful banana cake with poppy seeds and lemon zest, perfect for brunch or dessert, offering a delightful combination of sweetness and citrus aroma.
Ingredients
- 3/4 cup sugar ⓘ
- 1/2 cup liquid Butter Buds
- 3 egg whites ⓘ
- 3 medium bananas (1 1/4 cup banana puree) ⓘ
- 1 teaspoon grated lemon peel ⓘ
- 1/4 cup drained nonfat yogurt ⓘ
- 1 tablespoon vanilla ⓘ
- 1 tablespoon dark rum ⓘ
- 2 cups cake flour ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 1/4 teaspoon lite salt
- 1 tablespoon poppy seed
- 2 tablespoons powdered sugar ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Spray a spring-form pan with nonfat cooking spray.
- In a mixer, blend sugar and liquid Butter Buds on high speed until fluffy.
- Add egg whites, one at a time, and mix until smooth, about 1 minute.
- Mix in banana puree, lemon peel, yogurt, vanilla, and rum on medium speed until smooth.
- Sift together the cake flour, baking powder, baking soda, cinnamon, and lite salt.
- Gradually add the dry ingredients to the batter with poppy seed, mixing until smooth.
- Transfer the batter to the prepared pan and spread evenly with a spatula.
- Place the spring-form pan on a baking sheet and bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.
- Allow to cool slightly, then sift powdered sugar over the top before serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are whipped to soft peaks before adding them to the batter. You can substitute the liquid Butter Buds with unsweetened applesauce for a healthier option. If you don't have poppy seeds, try chia seeds for a similar crunch. To enhance the flavor, consider adding a pinch of nutmeg alongside the cinnamon.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Pair it with a cup of coffee or tea for a perfect afternoon snack. It also pairs beautifully with Pumpkin Pie Spice Muffins for a brunch spread that will impress your guests.
Storage & Reheating
Store any leftover Banana Poppy Seed Cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in a low oven for 5-10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Poppy Seed Cake contains roughly 193 calories, with 4g protein, 27g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 487mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites, but the texture of the cake may be denser. For a fluffy cake, stick to using just egg whites as the recipe suggests.
What can I use instead of cake flour?
If you don't have cake flour, you can make your own by substituting all-purpose flour and removing two tablespoons of flour per cup used. For each cup of all-purpose flour, add two tablespoons of cornstarch to achieve a similar lightness.
Can I freeze the cake?
Yes, you can freeze the Banana Poppy Seed Cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).