Mash bananas with a potato masher until all large pieces are broken down (or you can use a blender and puree the bananas) - you should receive about 1 cup of banana total. If not, then add enough banana to equal one cup.
Cream together the sugar and butter until light and fluffy.
Beat in eggs and grated lemon peel until blended.
Combine the flour, baking powder, salt and cinnamon.
Beat the bananas into the wet ingredients alternately with the dry ingredients -- repeating twice ending with dry ingredients.
Hand stir in the poppy seeds.
Pour into a well-greased (or sprayed) 9x5 inch loaf pan.
Bake at 350* F for 50-60 minutes until pick inserted in center comes out clean. (The original recipe called for 60-70 minutes but mine is usually done before 60 minutes).
Cool in pan for 10-15 minutes before turning out onto a wire rack to completely cool.