Erica Lea on May 21st 2010
Allow me to share a few things with you:
Joy the Baker commented on my blog. *squeals with delight*
Now let me share this delicious banana bread with you.
Notes: I just followed my basic banana bread recipe, left out the nuts, and added 1/4 cup of poppy seeds. The result was a tasty bread with a pleasant little crunch from the poppy seeds.
Confession: I under-baked the bread just a little and the center was a bit gooey. But the taste completely made up for it.
Banana Poppy Seed Bread
- 2 cups (8 ounces) Whole Wheat Pastry Flour
- ¾ cup maple sugar, sucanat, rapadura, demerara or granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3-4 large, darkly speckled bananas, mashed well (about 1½ cups)
- ¼ cup whole plain yogurt
- 2 large eggs, lightly beaten
- 6 tablespoons butter, melted and cooled
- 1-2 teaspoons pure vanilla extract
- 4 tablespoons poppy seeds
1) Preheat oven to 350° F. Grease and flour a 9×5 inch loaf pan.
2) In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla until well blended. Gently fold the banana mixture into the dry ingredients with a rubber spatula just until combined. Fold in the poppy seeds. Batter with be thick and chunky.
3) Scrape the batter into the prepared pan. Bake in preheated oven until golden brown and a toothpick inserted near the center comes out clean, about 55-60 minutes.
4) Remove from oven and cool in pan for 5 minutes. Gently loosen the edges with a knife. Transfer to a wire rack. Serve warm or at room temperature.
Makes one large loaf
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