Poppy Banana Loaf Recipes

Steps:

• 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.

Steps:

• 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.