Poppy Banana Loaf

"Light as air banana loaf with nutty tasting poppy seeds. Freezes well. Cut when cold, open freeze on a baking sheet, pop the slices into a freezer bag and take out when you want it. Pop into a toaster from frozen. Lovely with butter."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr 5mins
Ingredients:
11
Yields:
1 loaf
Serves:
8-10
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ingredients

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directions

  • Preheat the oven to 350°F.
  • Sift the flour, baking powder, cinnamon and the salt into a big bowl and then stir in the sugar.
  • Mash the bananas with the lemon juice and then beat in the eggs one by one and then beat in the oil and vanilla extract.
  • Fold the banana mixture into the dry flour ingredients in the big bowl and then add the poppy seeds.
  • Grease a 1 pound loaf tin, lining the base with greaseproof paper that has been cut to fit and then pour in the banana mixture. Level the top with a spoon.
  • Bake in the oven for 55-65 minutes, depending on your oven. Fan assisted ovens will need less time or on a lower temperature.
  • When the timer goes off on the oven, check the loaf with a metal skewer. When inserted into the middle of the loaf, the skewer will come out clean.
  • Leave to cool slightly in the tin, turn out onto a cooling wire rack and then cover with cling wrap, or freeze in slices for another day.

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Reviews

  1. Banana bread is a favorite in my house and I love poppy seeds so this was a perfect choice. All-purpose flour was used as the recipe called for baking powder and salt. The cinnamon adds a different but pleasing taste. The oil was reduced to 1/3 cup and a couple of tablespoons of applesauce was added to compensate. Overall a good recipe. *PAC Fall 2008*
     
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