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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 9 |
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Light as air banana loaf with nutty tasting poppy seeds. Freezes well. Cut when cold, open freeze on a baking sheet, pop the slices into a freezer bag and take out when you want it. Pop into a toaster from frozen. Lovely with butter. Ingredients:
300 g self raising flour |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
110 g golden granulated sugar |
3 large really black bananas |
2 teaspoons lemon juice |
2 medium free-range eggs |
1 teaspoon vanilla extract |
175 ml light sunflower oil |
2 tablespoons blue poppy seeds |
Directions:
1. Preheat the oven to 350°F.
2. Sift the flour, baking powder, cinnamon and the salt into a big bowl and then stir in the sugar.
3. 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.
4. Fold the banana mixture into the dry flour ingredients in the big bowl and then add the poppy seeds.
5. 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.
6. Bake in the oven for 55-65 minutes, depending on your oven. Fan assisted ovens will need less time or on a lower temperature.
7. 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.
8. 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.
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