August 10, 2009

Banana Poppy Seed Bread

Quick breads are not my favorite. They are usually crumbly and have that distinctive baking powder taste. However, this is by far the best banana bread I've ever had. It is a great way to use up old bananas that are past their prime. Although this recipe could be gluten free, I don't bother because my wife is allergic to bananas anyway, so there is no need to make it gluten free.

Banana Poppy Seed Bread


1 c mashed ripe banana (about 2 medium)
1/2 c sugar
1/2 c milk
3 T vegetable oil
1 egg, lightly beaten
1 c all-purpose flour
1 c whole wheat flour
2 1/2 t baking powder
2 T poppy seeds
1/2 t ground cinnamon
vegetable cooking spray


1. Combine the bananas and sugar in a bowl; stir well. Let stand 10 minutes, stirring occasionally. Stir in milk, oil, and egg; set the mixture aside. 

2. Combine all-purpose flour and next 6 ingredients in a large bowl and stir well. Make a well in center of mixture; add banana mixture to dry ingredients, stirring until dry ingredients are moistened. 

3. Spoon batter into 8 1/2"x 4 1/2"x 3" loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack. 

1 comment:

  1. GF banana bread...yum!