Make Ahead

Banana Poppy Seed Yogurt Loaf

June 12, 2013
3 Ratings
  • Makes 1 loaf
Author Notes

This version of a classic banana bread has just a hint of sweetness and a great crunch from the poppy seeds. It is a lighter version, with no added oil or fat. —Posie (Harwood) Brien

What You'll Need
  • 3 very ripe bananas, mashed
  • 2 eggs
  • 1/2 cup yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • Pinch salt
  • 1/2 cup brown sugar (scant)
  • 1/4 cup poppy seeds (adjust for more crunch)
  1. Preheat the oven to 350 degrees. Grease a 9-inch loaf pan.
  2. Combine the mashed bananas, eggs, yogurt and vanilla in a large bowl.
  3. In a medium bowl, combine the flour, baking powder, sugar and salt. Whisk to combine.
  4. Stir the dry ingredients into the wet and stir in the poppy seeds.
  5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until golden brown and a cake tester comes out clean. Let cool before slicing.

See what other Food52ers are saying.

  • Ontariobnd
  • Jilly Inspired
    Jilly Inspired
  • erica
  • erin

5 Reviews

erica April 12, 2020
This recipe really didn't work for me. The Poppy seeds overpowered the banana and without any fat in the recipe, it made the texture really spongy and strange. Definitely would not make this again!
Ontariobnd April 16, 2019
This loaf recipe was really nice. Super moist and came together quick and easy. I loved the light crunch provided by the poppy seeds.
erin November 2, 2016
Hard to believe this has no fat at all. I even used non-fat yogurt, and subbed half of the flour for wholewheat. Instead of poppy seeds I used a mix of sesame and chia. This makes 12 large (i.e. filled right to the top) muffins.
Isabella M. June 7, 2014
Light version of banana loaf, without butter. Sure easy to do. A great hit with my kids!
Jilly I. June 12, 2013
This looks so good! Can't wait to make it. Thanks for sharing.