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Banana and poppy seed loaf recipe

Banana and poppy seed loaf recipe

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  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Poppy seed cake

A really great way to use up over-ripe bananas. But as it's so delicious that might be a bit of a challenge! Perfect addition to a packed lunch.

Uusimaa, Finland

8 people made this

IngredientsServes: 10

  • 2 over-ripe bananas
  • 1 teaspoon cider vinegar
  • 1 pinch salt
  • 210g (350ml) plain flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla sugar
  • 2 teaspoons poppy seeds
  • 100g butter or margarine, at room temperature
  • 150g (200ml) caster sugar
  • 2 eggs, at room temperature

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin and line with baking parchment.
  2. Peel the bananas and put into small bowl with vinegar and salt. Mash till smooth.
  3. Sieve the flour, baking powder and vanilla sugar into a separate bowl. Add the poppy seeds.
  4. In a large mixing bowl cream together the fat and the sugar. Add a teaspoon of the flour mixture (to prevent it curdling) then beat in one egg. Add another teaspoon of the flour mixture and beat in the second egg. Stir in the mashed banana. Slowly add the flour mixture, stir till well combined. Spoon the mixture into the prepared cake tin.
  5. Bake in the middle of the oven for 35 to 40 minutes till deep golden brown and a wooden toothpick comes out clean. Cover with baking paper for the final 5 to 10 minutes if it is browning too quickly. Remove from the oven and allow to cool before slicing and serving.


The cider vinegar helps slow down the bananas turning brown, and it has a beneficial reaction with the baking powder boosting its raising properties.


I find ml more useful than grams and it means you don't need to have scales. This recipe shows both ml and g measurements for the flour and sugar.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

For some reason, my original measurement of 350ml of flour has been changed to 350g, which is quite wrong. This would give you a really dry and heavy loaf. If you need the measurement in grams, 350ml of flour is 210g. And my original measure of 200ml sugar is around 150g, not 200g.Also the original method is to lightly grease and flour (about 2-3 teaspoons) the tin - thus no parchment needed.-14 Nov 2015

  • 1 cup mashed banana
  • 1/2 cup firmly packed brown sugar
  • 1 large egg, beaten
  • 1/4 cup canola oil
  • 1/2 cup milk (2%)
  • 3/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 tbsp poppy seed
  1. Preheat oven to 350°F.
  2. Combine banana and sugar. Mix together egg, oil and milk add to banana mixture.
  3. Combine remaining ingredients. Add to banana mixture and stir just until moistened.
  4. Spoon batter into a greased loaf pan. Bake at 350°F until a cake tester inserted in centre come out clean, about 60 - 70 minutes. Cool 10 minutes remove from pan to wire rack to cool thoroughly.
  5. Wrap and refrigerate for up to 1 week. May be frozen for up to 2 months.

115 Calories, 4.0 g fat, 2.3 g protein, 18.4 g carbohydrate, 1.5 g fibre, 150 mg sodium

Banana Poppy Seed Bread

Preheat oven at 375°F. Grease and flour or spray 8 x 4 1/2-inch loaf pan with non-stick pan spray set aside.

Puree bananas in food processor or blender (1 cup).

In medium bowl, mix bananas, egg, sugar, butter and orange peel until well blended.

In large bowl, combine flour, poppy seeds, baking powder and salt. Stir into banana mixture until evenly moistened. Pour batter into prepared loaf pan.

Bake for 50 to 60 minutes or until golden brown wooden pick inserted in center should come out clean.

Place on cooing rack let stand 5 minutes. Remove from pan cool completely on wire rack. Serve at room temperature.

VARIATIONS: Mini Loaf Pan: Follow recipe as directed above. Grease and flour pan or spray with vegetable pan spray. Pour batter into prepared pans. Bake in 375°F oven 25 to 30 minutes or until golden brown.

Petite Loaf Pan: Follow recipe as directed above. Grease and flour pan or spray with vegetable pan spray. Pour batter into prepared pans. Bake in 375°F oven 18 to 20 minutes or until golden brown.

Muffin Pan: Follow recipe as directed above. Line muffin pan with Wilton baking cups. Pour batter into cups. Bake in 375°F 20 to 25 minutes or until golden brown.

How to Make Poppy Seed Almond Banana Bread:

Preheat the oven to 350 degrees F and line a 9&rdquo x 5&rdquo loaf pan with parchment paper.

Add all ingredients to a blender except the sliced almonds and blend until smooth.

Pour the batter into the prepared loaf pan and sprinkle with sliced almonds.

Baked on the center rack of the oven 50 minutes, or until loaf has set up in the center.

Allow bread to cool 30 minutes before pulling the loaf out of the loaf pan, slicing and serving.

Recipe Summary

  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ¾ cup butter, softened
  • 2 cups white sugar
  • 3 eggs
  • ½ cup lemon juice
  • ¾ cup plain yogurt
  • 3 tablespoons lemon zest
  • ½ cup poppy seeds

Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.

Sift together flour, baking soda, and salt. Set aside.

In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.

Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.

Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Let’s Get Busy And Whip Up Two Loaves Of Delicious Poppy Seed Bread

It all begins by mixing up this golden speckled batter. It tastes buttery, but it also has the most hauntingly intriguing flavor profile created by vanilla and almond extract.

The amount of poppy seed is perfect. If you use too much, poppy seed can draw moisture out of the loaf, leaving it relatively dry.

Now, pour that gorgeous mixture into two standard loaf pans, mini loaf pans, or even muffin pans. Grease ONLY the loaf pans’ bottom so the bread can climb up the sides and get tall. If you use cupcake liners in your muffin pans, these make a great grab-and-go snack everyone will love.

Wash the bowl and the beaters while the oven works its magic. As the loaves bake, the most delightful fragrance will infuse your entire home!!

Look what lovely loaves they are, even without the glaze. But please don’t skip the topping. That’s where the magic begins. The lemon icing and sliced almonds give the loaves their incredible “it factor.” I like to make the glaze in a smallish cream pitcher or a little measuring cup with a lip for easy pouring.

Make the glaze while the bread bakes. You want it ready when the loaves come out of the oven because you’ll add the topping while the loaves are hot.

Use a skewer or a fork with skinny tines to poke holes all over the hot bread. Then, pour a thin glaze on top of the warm loaf. Next, top with sliced almonds. Finally, pour on another coat of the icing to make sure the almonds will stay in place!

Let the bread cool to room temperature while it’s still in the pan. Make sure the topping is dry. Run a sharp knife all around the edges to loosen the loaf. Then turn the loaf over and tap the bottom of the pan to release it.

Now use a serrated knife to cut each loaf into 16 slices. Look at that incredibly gorgeous interior! When I look at the picture, it makes my mouth water!

And here you are, folks. You now have the coveted recipe for the best poppy seed bread ever to touch your lips! Right now, when spring is in the air, it’s a perfect time to make a couple of loaves and give one away!

HINT: Dollar stores have the CUTEST tea towels. They make gift wrap that’s adorbs. Wrap a loaf in a tea towel and tie it with string or jute! You’ll be everyone’s favorite neighbor, guaranteed!

Blueberry Poppy Seed Banana Bread

Banana Bread is a bit of an unsung hero. It’s basic, it’s easy and it’s kinda plain. But, it doesn’t have to be boring. You can really jazz it up by stirring in a couple of simple ingredients and elevating things from basic to bodacious. Yea, I just said bodacious. But this Blueberry Poppy Seed Banana Bread is worthy of the title.

An easy banana bread recipe is one of those things we all need in our baking arsenal. It’s such an easy thing to bake and far and away the best way to use up those past-their-prime bananas that have over-ripened on your kitchen counter. But it’s funny, I think we often think of Banana Bread in only one way, plain. Now that’s bananas, don’t you think? It’s time we stir things up a bit and give our banana bread a little something special.

Don’t just get stuck in banana nut rut, you can add all kinds of fun things to a basic banana bread recipe other than walnuts. You could stir in some dark chocolate chips and make a loaf of Chocolate Chip Banana Bread for a delicious dessert. If you really want to turn up the indulgence, you must try my Nutella Banana Bread with thick and creamy ribbons of Nutella swirled into the banana bread and a crunchy layer of chopped hazelnuts on top. It will blow your mind, I swear. But lately, this bright and springy Blueberry Poppy Seed Banana Bread has stolen my heart.

I take my basic banana bread base recipe, made with tangy Greek yogurt, and stir in some fresh blueberries for a springy pop in this Blueberry Poppy Seed Banana Bread recipe. Then for a delicate crunch and slightly nutty flavor, I stir in a whole lot of poppy seeds. Then The whole loaf of Blueberry Poppy Seed Banana Bread gets an arsty drizzle of icing for an extra sweet finish. There is something special about the combo of bananas, blueberries and poppy seeds, they make such a dream team and add a fresh flavor to a simple staple.

So next time you find yourself with some bananas that have seen better days, put them to work and bake yourself a lofty loaf of Blueberry Poppy Seed Banana Bread. It’s one of those recipes that’s just nice to have lying around. A slice of Blueberry Poppy Seed Banana Bread tastes great by itself as a quick snack, smeared with a thick slathering of butter and a crunchy sprinkle of sea salt flakes or served with a piping hot cup of coffee for a simple start to the day. Do it up any time you like.

The key to a moist and flavorful Blueberry Poppy Seed Banana Bread is those nasty old bananas that you were considering throwing away. Plus bursting blueberries and nutty poppy seeds.

A light layer of melted butter and a dusting of flour helps the Blueberry Poppy Seed Banana Bread pop out of the loaf pan with ease once it’s baked.

Mashing the bananas with a wooden spoon until they are smooth and creamy helps them mix evenly into the batter for a super moist loaf.

Folding the dry ingredients, alternating with the Greek yogurt, into the batter in 3 parts helps prevent over-mixing which can cause a dense loaf of Blueberry Poppy Seed Banana Bread.

Once the Blueberry Poppy Seed Banana Bread batter is mixed, fold the blueberries in carefully so they don’t burst.

Fill that prepared loaf pan with the simple Blueberry Poppy Seed Banana Bread batter and bake it up!

While the Blueberry Poppy Seed Banana Bread bakes in the oven, prepare the easy icing by whisking together powdered sugar and cream or milk.

Once it’s cooled enough, gently turn the loaf out of the loaf pan and place on a cooling rack to finish cooling.

Then use a whisk to drizzle that sweet icing on the top of the Blueberry Poppy Seed Banana Bread.

Add a little sprinkle of crunchy poppy seeds while the icing is still wet.

When icing the banana bread, I like to sit it on on cooling rack so the drips run all the way down the sides.

How about those drips, though? Love me an easy, messy and delightfully delicious recipe.

Slicing into this Blueberry Poppy Seed Banana Bread is so satisfying. Those bright blueberry cross-sections are a dream.

This Blueberry Poppy Seed Banana Bread is such a great treat any time of day – breakfast, as an afternoon snack or a simple dessert.

This slice of Blueberry Poppy Seed Banana Bread has got my name all over it.

Vegan Banana poppy seed loaf

We have all seen plenty of banana bread recipes but I do have to say this is the best banana bread you will eat + with a touch of poppy seeds it makes it that much better. Feel free to swap or add in walnuts! would be such a nice touch.

3 ripe bananas (spotty or all the way black)
1/2 cup melted coconut oil
1/2 tsp vanilla extract
1/2 cup cane sugar or coconut sugar (or white sugar)
2 tbsp ground flax + 6 tbsp water
1 1/2 cup organic all purpose flour (or all purpose GF flour works too!)
3 tbsp poppy seeds (you can leave them out if u want or swap for nuts)
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

1. Preheat oven to 350 degrees.
In a small bowl combine 2 tbsp ground flax and 6 tbsp water. Stir and set aside for 10 minutes.
2.In a separate bowl, mash bananas with a fork well… Until you have a gooey mixture, takes about 1 min.
3.In a large bowl combine melted coconut oil and sugar…mix, then to that mixture, add the mashed banana, flax mixture, and vanilla extract. Mix with a wooden spoon.
4.In a separate bowl combine flour, poppy seeds, baking soda, cinnamon and salt. Stir to combine then gradually add the dry ingredients to the wet, mixing with a wooden spoon as your incorporate.
5. Grease a loaf pan with coconut oil then pour the batter into the pan. If you have an extra banana you can use it to decorate the top if not simply smooth out the top and place in preheated oven for 45-55 minutes ( I cooked mine for 50 minutes) or until top is golden brown. To check if center is baked through simply poke a tooth pick in the center… it is done when tooth pick comes out clean!

Banana Blackberry Poppy Seed Bread Ingredients:

Overripe Banana: Spotty bananas are essential to any good banana bread recipe. The spottier, the better. As bananas ripen, they taste so much sweeter so don’t be shy using those brown squishy wonderfully spotty bananas!

Rapadura Sugar: Sweetens the banana bread whilst adding buttery notes of caramel and butterscotch to the loaf. Alternatively, use brown sugar.

Yoghurt: Creates a super moist, soft and deliciously tender banana bread crumb.

Cinnamon: Lends its unmistakable scent and cosy warmth to the banana bread.

Maple Syrup: Sweetens and scents the loaf whilst helping to create a gorgeously golden crust.

Blackberries: Fresh or frozen berries burst as they are swirled throughout the batter creating little pockets of jammy berry goodness. So delicious.

Poppy seeds: Add texture and crunch to the loaf. Yum.

Banana Poppy Seed Quinoa Muffins

Breakfast muffins to get your through the day: moist and crunchy at once.


  • 1 whole Ripe Banana
  • 2 cups Cooked Quinoa
  • 1 cup All-purpose Flour
  • 1 cup All-wheat Flour
  • ¾ cups Brown Sugar
  • ½ teaspoons Salt
  • 1-½ teaspoon Baking Powder
  • ¾ cups Milk
  • 1 whole Egg
  • ¼ cups Greek Yogurt
  • 1 teaspoon Vanilla Extract
  • 3 teaspoons Poppy Seeds


1. Preheat oven to 350°F. Grease muffin pans, if needed. Dice the banana.

2. Combine the cooked quinoa (at room temperature or chilled), flours, sugar, salt and baking powder in a large bowl. In a medium bowl, whisk together the milk, egg, yogurt and vanilla extract.

3. Add the wet ingredients to the dry ingredients and stir quickly until just combined. Fold in the banana and poppy seeds. Pour into muffin pans, and bake for about 25 minutes, until an inserted toothpick comes out clean. Let cool for 5 minutes before enjoying with honey or maple syrup.


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