I have a banana bread obsession. I buy bananas all the time and more often than not they get too ripe to eat and I have to come up with something to bake them in so I won’t be wasting them…. you really have to twist my arm to do that, ya know haha. In reality I probably buy them just for baking and purposely don’t eat them, that way I get to try a new yummy banana recipe every other week or so. That’s quite a lot of baking with bananas. I told ya I was obsessed.
I’ve been trying my hand at some new banana bread recipes lately. Not just the traditional banana bread recipes- fun flavored banana bread, like the Nutella Swirled Peanut Butter Banana Bread I made a while back. This loaf here isn’t quite as crazy with the flavor combos but it still reaches outside the traditional banana bread box. Honey Banana Poppy Seed!! Ya see, I also have this weird love affair with poppy seeds. There is something about them that I find so alluring. Whenever I go to a bakery and see anything with poppy seeds I just have to get it. Almost every bakery here in Germany has something poppyseed (Mohn) to offer. Love it!
Needless to say between my obsession with banana bread and my adoration for all things poppy seed, I just had to make this loaf. It came from one of my new favorite baking books- “Baked: Our 10 Favorite Ingredients” by Matt Lewis & Renato Poliafito. They have a whole chapter dedicated to banana in it. I’ve already shared with you their recipe for Banana Whoopie Pies with Milk Chocolate Swiss Meringue Buttercream, which was absolutely to-die-for! I really liked those whoopie pies, so although this loaf was very good, it wasn’t as good as the whoopie pies. But then again the whoopie pies took a lot of effort where as this banana bread was very simple and quick. I guess it all depends on what your looking for in a recipe.
This is a wonderful easy recipe to use up your bananas, plus you’ll end up with one absolutely delicious loaf of banana bread! You really can’t go wrong.
- 1½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 3 large very ripe bananas, mashed (about 1 cup)
- ⅓ cup vegetable oil
- ¼ cup whole milk
- ¼ cup honey
- 2 large eggs
- 2 Tb poppy seeds
- Preheat the oven to 350°F and position the rack in the center of the oven. Butter a 9 by 5-inch loaf pan , dust it with flour, and knock out the excess flour.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In another large bowl, whisk together the bananas, vegetable oil, milk, honey, and eggs.
- Make a well in the center of the dry ingredients and pour in the wet ingredients into it. Fold the dry ingredients into the wet ever so gently until just combined. Stir in the poppy seeds.
- Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. The loaf will keep at room temperature, tightly covered for up to 3 days.
adapted from “Baked: Our 10 Favorite Ingredients” by Matt Lewis & Renato Poliafito
Tagged as:
bananas,
breakfast,
honey,
poppy seeds,
quick bread