Banana Poppy Seed Loaf Food

BANANA POPPY SEED QUICK BREAD

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.

BANANA HONEY AND SEED LOAF

Steps:

• Preheat oven to 180°C or 350°F.
• Grease a loaf tin.
• Combine seeds in a small bowl.
• Place oil, sugar, honey, eggs, banana, buttermilk, oats, raisins, flour, cinnamon and 2/3 of seeds mixture in a bowl.
• Stir until combined.
• Pour into tin and scatter remaining seeds on top.
• Bake for 1 hour or until skewer inserted in centre is clean.
• Brush top with extra honey when still warm.
• Enjoy!

POPPY BANANA LOAF

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.

BRILLIANT BANANA LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Butter a 2lb loaf tin and line the base and sides with baking parchment.
• Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
• Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
• Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
• Cool in the tin for 10 mins, then remove to a wire rack.
• Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
• Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

BANANA POPPY SEED LOAF

Steps:

• 1. Heat the oven to 375 degrees. Grease and line the bottoms of 2 (8 1/2 - by 4 1/2 - by 2 1/2 -inch) loaf pans with parchment paper. 2. In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda and poppy seeds. Set aside. 3. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter, three-fourths cup sugar and salt until light and fluffy, about 5 minutes. Add the eggs, one at a time, until incorporated. 4. In a medium bowl, mash the very ripe bananas. With the mixer running, add the mashed bananas and vanilla to the butter mixture until incorporated. With the mixer on the lowest speed, add the dry ingredients just until incorporated. Gently fold in the yogurt and dates. Divide the batter evenly between the 2 pans. 5. Slice the remaining 1 1/2 bananas crosswise into one-eighth inch slices. Top the batter in each pan with the banana slices, arranged in rows. Sprinkle the remaining teaspoon of sugar evenly over the sliced bananas, then place in the center of the oven (leave a few inches between the loaf pans). 6. Bake until a toothpick inserted comes out clean, about 1 hour, rotating halfway through for even baking. Check the pans after 20 to 30 minutes and periodically after that to see that they do not darken too quickly; if they do, lightly cover the tops with aluminum foil and continue to bake. 7. Cool the pans and unmold the loaves. Sift the powdered sugar evenly over the 2 loaves. Cut the loaves into 1-inch slices and serve. Each of 16 servings: 286 calories; 6 grams protein; 45 grams carbohydrates; 4 grams fiber; 10 grams fat; 6 grams saturated fat; 63 mg. cholesterol; 244 mg. sodium. Total time: 1 1/2 hours