Prep 10 mins
Cook 55 mins
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.
- 300 g self raising flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 110 g golden granulated sugar
- 3 large really black bananas
- 2 teaspoons lemon juice
- 2 medium free-range eggs
- 1 teaspoon vanilla extract
- 175 ml light sunflower oil
- 2 tablespoons blue poppy seeds
- 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.
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*