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
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Ingredients
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3
very ripe bananas, mashed
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2
eggs
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1/2 cup
yogurt
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1 teaspoon
vanilla extract
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1 1/2 cups
flour
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1 1/2 teaspoons
baking powder
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Pinch
salt
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1/2 cup
brown sugar (scant)
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1/4 cup
poppy seeds (adjust for more crunch)
Directions
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Preheat the oven to 350 degrees. Grease a 9-inch loaf pan.
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Combine the mashed bananas, eggs, yogurt and vanilla in a large bowl.
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In a medium bowl, combine the flour, baking powder, sugar and salt. Whisk to combine.
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Stir the dry ingredients into the wet and stir in the poppy seeds.
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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.
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