2/3 cup sugar
1/2 cup sour cream
1 large egg room temperature
2-3 ripe bananas mashed (to make about 3/4 cup mashed)
1/3 cup poppy seeds
1 tsp vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
Lemon Buttercream Frosting:
8 Tbsp 1 stick, 1/2 cup unsalted butter, at room temperature
2 cups confectioner's sugar
juice of 1 lemon about 2 Tbsp
the tiniest drop of yellow food coloring optional
Set oven to 350F Lightly spray a 9x9 square baking pan. I like to line it with parchment paper so I can lift the cake out after baking for easy frosting and cutting. Cream the butter, sugar, and sour cream together until light and fluffy. Beat in the egg, mashed banana, poppy seeds, and vanilla. Whisk the flour, salt, and baking soda together and add to the wet ingredients. Mix until just blended. Turn the batter out into the pan and smooth out evenly. Bake for about 35 minutes, or until the top is just turning golden and the middle is set. A toothpick inserted in the center should be free of wet batter. Let cool on a rack completely before frosting. Make the frosting by beating the butter and sugar together with the lemon juice and food coloring, if using. Add a touch more juice if the frosting is too thick, or a little more sugar if too thin.