Adapted from Allrecipes
1/2 c. butter, softened
1/4 c. canola oil
2 c. white sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 c. mashed bananas
2 tsp. lemon juice
1 Tbsp. poppy seeds
1 1/2 c. buttermilk
3 c. all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
4 1/2 c. powdered sugar
1 tsp. vanilla extract
1/2 c. chopped pecans
Preheat oven to 300 degrees Fahrenheit (the low temperature helps keep the cake from getting dry). Grease and flour a 10″ bundt cake pan. Mash bananas and stir in lemon juice and poppy seeds. In the bowl of an electric mixer, cream together butter, canola oil and sugar. Add eggs, mix, then add vanilla. Mix just until combined. In a separate bowl, stir together flour, baking soda and salt. Add flour mixture and buttermilk mixture alternately while mixing. Scrape sides to make sure everything is well incorporated. Stir in banana mixture by hand just until incorporated.
**If you don’t have buttermilk, you can make your own sour milk for this recipe by stirring together 1 1/2 Tbsp. white vinegar with 1 1/2 c. milk and letting it sit for at least 5 minutes. I like to do this step first.
Pour about 3/4 of the mixture into the prepared 10″ bundt cake pan. Save the rest and make cupcakes! Bake for about 1 hour and 5 minutes, or just until a toothpick inserted into the center comes out clean. Don’t over bake or it’ll be dry! Let cool in the bunt pan for about 20 minutes (it should start pulling away from the sides), then carefully remove it and place it on a cooling rack. I ran a knife around the edges to loosen it. Let cool completely, then make frosting by creaming together butter, cream cheese, powdered sugar and vanilla in the bowl of an electric mixer. Frost the cake (saving enough icing for the cupcakes), then sprinkle with chopped pecans.
**I was able to make 12 cupcakes with the remaining batter and baked them at 350 degrees Fahrenheit for about 17 minutes.
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